A comparison of volatile compounds in fish sauces prepared from frigate mackerel by use of soy sauce koji with those in Japanese fish sauces and soy sauce, with special reference to the flavor

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 67, Issue 6, 2001, Pages 1110-1119

  Funatsu, Yasuhiro ^a   Kawasaki, Ken Ichi ^a   Konagaya, Shiro ^b  

^a Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^b KOKUGAKUIN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035605046     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.67.1110     Document Type: Review

References (30)

1. Chae SK, Itoh H, Nikkuni S. Effects of soy sauce and commercial proteolytic enzyme on the acceleration of fish sauce production. Korean J. Food Sci. Tech. 1989; 21: 639-648.
2. Chae SK, Itoh H, Nikkuni S. The color measurement and sensory evaluation for the accelerated fish sauce productions. Korean J. Food Sci. Tech. 1989; 21: 649-654.
3. Van Den Dool H, Krats PD. A generalization of the retention index system including linear programmed gas liquid partition chromatography. J. Chromatogr. 1963; 11: 463-471.
4. Sanceda NG, Kurata T, Arakawa N. Fractionation and identification of volatile compounds in patis, a Philippine fish sauce. Agric. Biol. Chem. 1984; 48: 3047-3052.
5. Dougan J, Howard GE. Some flavoring constituent of fermented fish sauce. J. Sci. Food Agric. 1975; 31: 87-97.
6. Beddows CG, Ardeshir AG, Duad WJB. Development and origin of the volatile fatty acids in Budu. J. Sci. Food Agric. 1980; 30: 86-92.
7. Nonaka J, Minh Dieu LT, Koizumi C. Studies of volatile constituents of fish sauces, nuoc mam and shottsuru. J. Tokyo Univ. Fish. 1975; 62: 1-10.
8. Sanceda NG, Kurata T, Arakawa N. Study on the volatile compounds of fish sauces-shottsuru, nampla and nouc man. Agric. Biol. Chem. 1986; 50: 1201-1208.
9. McIver RC, Brooks RI, Reineccius GA. Flavor of fish sauce. J. Agric. Food Chem. 1982; 30: 1017-1020.