A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan

概要

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Volatile compounds in a fish sauce prepared from gutted frigate mackerel (FMS) were compared with those of commercial fish sauces and soy sauce. These fish sauces included three Japanese fish sauces (Ishiru from sardine (IS), Ishiru from Japanese common squid (IJCS) and Shottsuru) and four foreign fish sauces (Nampla, Nuoc mam, Patis and Yuiru). A few volatile acids (VA) were detected in FMS while many kinds of VA including butanoic and pentanoic acids were found in Shottsuru, IS, and the foreign fish sauces. In IJCS, only acetic acid was detected as VA, but many kinds of aldehydes were found. No butanoic and pentanoic acids were detected in FMS, IJCS or soy sauce. A principal components analysis indicated that the heaviness of flavor of FMS was less than that of soy sauce and that the flavor preference of FMS was greater than that of the other fish sauces.
社団法人日本水産学会の論文