Further Identification of Volatile Compounds in Fish Sauce

Abstract

Volatile compounds in fish sauce were isolated by a column concentration method using Porapak Q and by a simultaneous distillation and extraction method with diethyl ether under reduced pressure. Column concentration isolates were further fractionated by silica gel column chromatography and organoleptically evaluated. About 155 volatile compounds, including 14 acids, 36 carbonyls, 17 nitrogen-containing compounds, and 10 sulfur-containing compounds, were identified. Column concentration could be a suitable method for isolating volatile compounds in fish sauce. Large amounts of acids, large numbers of carbonyls and sulfur-containing compounds, such as, dimethyl sulfide, dimethyl trisulfide, and 3-(methylthio)propanal, as well as many types of nitrogen-containing compounds are thought to be major contributors to fish sauce odor. Keywords: Fish sauce; odor; volatile compounds