Identification of distinctive volatile compounds in fish sauce

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5412-5416

  Fukami, Katsuya ^a   Ishiyama, Sachiyo ^a   Yaguramaki, Hitoshi ^a   Masuzawa, Takuya ^a   Nabeta, Yoshimitu ^a   Endo, Kenichi ^a   Shimoda, Mitsuya ^b  

^a JAPAN TOBACCO INC   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

FD factors; Fish sauce; Sensory evaluation; Volatile compounds

Indexed keywords

BUTYRALDEHYDE; ISOBUTYRALDEHYDE; PYRIDINE DERIVATIVE; SULFIDE; VOLATILE AGENT;

ANIMAL PRODUCT; ARTICLE; FISH SAUCE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; SENSORY EVALUATION;

ALDEHYDES; ANIMALS; CHROMATOGRAPHY, GAS; FISH PRODUCTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; METHYLATION; ODORS; PYRIDINES; SMELL; SULFIDES; VOLATILIZATION;

ANIMALIA;

EID: 0037063384     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020405y     Document Type: Article

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