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Volumn 27, Issue 2, 2012, Pages 149-156

Volatile aroma components of Thai fish sauce in relation to product categorization

(4) Wichaphon, Jetsada a,b Thongthai, Chaufah a Assavanig, Apinya a Lertsiri, Sittiwat a

b Center for Agricultural Biotechnology (AG BIO/PERDO CHE) (Thailand)

Author keywords

Fish sauce; Gas chromatography olfactometry; Odour active compounds; Principal component analysis; Volatile aroma profiles

Indexed keywords

FISH SAUCE; GAS CHROMATOGRAPHY-OLFACTOMETRY; ODOUR-ACTIVE COMPOUNDS; PRINCIPAL COMPONENTS; VOLATILE AROMA PROFILES;

ACETIC ACID; VOLATILE ORGANIC COMPOUNDS;

CHROMATOGRAPHY;

1 OCTEN 3 OL; 2 BUTANOL; 3 (METHYLTHIO)PROPANAL; ACETIC ACID; BUTYRIC ACID; DIMETHYL TRISULFIDE; ISOBUTYRIC ACID; ISOVALERIC ACID; PROPANOL; PROPIONIC ACID; TRIMETHYLAMINE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; DILUTION; FLAVOR; FOOD; FOOD QUALITY; GAS CHROMATOGRAPHY; GAS CHROMATOGRAPHY OLFACTOMETRY; NONHUMAN; ODOR; OLFACTOMETRY; SAMPLING; SCORING SYSTEM; STANDARDIZATION; THAI FISH SAUCE;

EID: 84857633542 PISSN: 08825734 EISSN: 10991026 Source Type: Journal
DOI: 10.1002/ffj.2095 Document Type: Article

Times cited : (16)

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