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Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
- Giri, Anupam, Osako, Kazufumi, Okamoto, Akira, Ohshima, Toshiaki
- Food research international 2010 v.43 no.4 pp. 1027-1040
- soybean products, food paste, soy sauce, fish paste, fish sauce, fermentation, fermented foods, fermented fish, sensory evaluation, odor compounds, headspace analysis, volatile compounds, capillary gas chromatography, aldehydes, alcohols, principal component analysis, rancidity, mass spectrometry
- Aroma active compounds in commercial fermented fish meat paste product (fish miso), fermented soy paste (soy miso), fish sauce and soy sauces were characterized by using a dynamic headspace method for volatile isolation and GC olfactometry for odor perception. A total of 123 volatile compounds consisting mainly of aldehydes, alcohols, esters, ketones, furans, sulfur and nitrogen-containing compounds, aromatics and acids were consistently identified. A major 16 odor-active compounds were distinguished to contribute as key aroma compounds for the miso and sauce products. Olfactometric and sensory findings clearly differentiated miso products with caramelic, fruity aroma notes, whereas fish sauce products were characterized by ammoniacal, fishy, nutty and cheesy odor note. Soy sauce products, however, were dominated by nutty and cheese aroma. Use of koji for fish miso production was found effective to enhance sweet aroma to the product with a reduction of nutty, meaty and rancid nuance. Principal component analysis employed for statistical interpretations clearly elucidated the relationship among different types of fermented products.