Electronic nose and chemical analyses of commercial fish sauce products show country-specific preferences
2018
Nakano, M. ((Tokyo University of Agriculture, Abashiri (Japan). Faculty of Bioindustry, Department of Food and Cosmetic Science), (The Organization for the Promotion of International Relationship, Minato-ku, Tokyo (Japan))) | Sagane, Y. | Koizumi, R. | Ikehama, K. | Yoshida, K. | Nakazawa, Y. | Yamazaki, M. | Watanabe, T. | Takano, K. | Sato, H.
Fish sauce is a popular condiment for cooking and dipping, especially in Southeastern Asian countries, owing to its distinctive flavor and taste. Biochemically, proteins in fish are degraded into small molecules, which contribute to taste. Fish sauce is prepared with halophilic bacteria, which also contribute to its flavor. In this study, we assessed the chemical properties of 46 fish sauce products from Japan, Thailand, Vietnam, China, the Philippines, and Italy using chemical and electric nose (e-nose) analyses. Fish sauce products exhibited significant variations in salt concentration, protein degradation products, acidic compounds, as well as flavors characterized with the e-nose. These variations probably arise from differences in procedures for preparation of fish sauce products, and are related to country-specific preferences and acceptance for food taste and flavor selected by consumers.
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