Identification and characterization of the aroma-impact components of Thai fish sauce

Journal of Agricultural and Food Chemistry
Nawaporn LapsongphonKeith R Cadwallader

Abstract

Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use of complementary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry. Odorants of intermediate and low volatility were determined by direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) and aroma extract dilution analysis (AEDA). Meanwhile, static headspace dilution analysis (SHDA) and headspace solid-phase microextraction (H-SPME) were used to determine the highly volatile odorants. Results of AEDA indicated the importance (log3FD factor≥6) of five acidic odorants (butanoic acid, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, and 2-phenylacetic acid) and four neutral/basic odorants (3-methylbutanal, (Z)-1,5-octadien-3-one, phenylacetaldehyde, and o-aminoacetophone). Results of SHDA indicated the predominant (log3FD factors≥5) headspace odorants were methanethiol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid. Concentrations for 21 odorants were determined by stable isotope dilution analysis (SIDA), and their odor-activity value...Continue Reading

References

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Citations

Apr 9, 2016·International Journal of Molecular Sciences·Ning ZhangYing Zhou
Mar 5, 2016·Toxicology and Industrial Health·Gary A RockwoodIlona Petrikovics
Apr 8, 2020·Journal of the Science of Food and Agriculture·Giovanni L RussoRaffaele Sacchi
Jun 30, 2019·Journal of Agricultural and Food Chemistry·Supeeraya ArsaKeith R Cadwallader

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