Nippon Suisan Gakkaishi 67 (6), 1110-1119 (2001)

A Comparison of Volatile Compounds in Fish Sauces Prepared from Frigate Mackerel by Use of Soy Sauce Koji with those in Japanese Fish Sauces and Soy Sauce, with Special Reference to the Flavor

Yasuhiro Funatsu,1 Ken-ichi Kawasaki,1 Shiro Konagaya2

1Toyama Prefectural Food Research Institute, Toyama 939-8153, 2Kokugakuin University, Tochigi College, Tochigi 328-8588, Japan

A fish sauce (FMS) prepared from gutted frigate mackerel on a test plant scale was compared in the volatile compounds among some fish sauces such as (Shottsuru (S), Ishiru made from sardine (IS), and a sauce from Japanese common squid (IJCS)), and soy sauce (SS) which are common in Japan. In FMS and SS, a few volatile acids (VA) and many kinds of alcohols were found. In S and IS, a variety of VA including butanoic and pentanoic acids were detected. On the other hand, in IJCS only acetic acid was detected as VA, but many kinds of aldehydes were found. There were no butanoic and pentanoic acids in FMS, SS and IJCS. By sensory evaluation, the flavor factors of FMS and SS were judged to be agreeable and to form a moderate flavor, and those of S, IS and IJCS were judged to be slightly disagreeable and irritating. Moreover, a strong positive correlation was observed between the total amount of VA and pH of the sauces, while a strong negative correlation was found between the agreeability of flavor and pH among all the samples excluding IJCS.


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