Food Science and Technology International Tokyo · 1997 · 12 citations · 9 references
AgricultureChemistryFood ScienceFood AnalysisFood AuthenticationFood ToxicologyAroma CompoundsFlavor ChemistryGas ChromatographyVolatile Aroma AnalysisVolatile Organic CompoundsVolatile Substance AnalysisFishy FlavorFlavor Compound AnalysisFlavor VolatilesFood Flavor AnalysisHeadspace VolatilesNon-volatile Flavor CompoundsVolatile Compound AnalysisVolatile Compounds Analysis
Headspace gas chromatography (GC) analysis was used on three brands of Philippine fish sauces (patis) with a non-adjusted pH and pH 11.0. Under alkalized conditions, large amounts of trimethylamine and dimethyl disulfide were detected in samples A and B. Since the pH value of sample B was 0.3 unit higher than sample A, the volatilities of these two compounds were estimated to be about 2 times higher in sample B than in sample A. This estimation could explain the good, fishy smell of sample A and the very fishy and disagreeable smell of sample B. Sample C also included both compounds at low levels, but had higher amounts of pyrazines as compared to samples A and B. The burnt and sweet smell of sample C could be attributed to these compounds combined with large amounts of ketones and alcohols.
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S. van Straten, D. de Vrijer, J. C. de Beauveser · 1977 · 408 citations
Agriculture, Chemistry, Food Science +12
Microbiology and Chemistry of Fermented Fish
Prasert Saisithi, RUNG‐ORN KASEMSARN, J. Liston et al. · Journal of Food Science · 1966 · 125 citations