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 [Japanese]

Funatsu Y; Kawasaki K; Konagaya S

首页> 外文期刊>日本水産学会誌 >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 [Japanese]

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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 [Japanese]

机译：比较用酱油曲汁制得的鲭鱼与日本鱼露和酱油中的鱼油中的挥发性化合物，并特别提及其风味[日语]

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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.

机译：比较了在测试工厂规模上用去壳的大鳞鲭鱼制得的鱼露（FMS）与某些鱼露中的挥发性化合物的比较，例如（Shottsuru（S），沙丁鱼（IS）制成的Ishiru和日本普通鱿鱼（ IJCS））和酱油（SS）在日本很常见。在FMS和SS中，发现了一些挥发性酸（VA）和多种醇。在S和IS中，检测到各种VA，包括丁酸和戊酸。另一方面，在IJCS中，仅乙酸被检测为VA，但是发现了多种醛。 FMS，SS和IJCS中没有丁酸和戊酸。通过感官评估，FMS和SS的风味因子被认为是令人满意的，并形成了适度的风味，而S，IS和IJCS的风味因子被认为是略微令人讨厌和令人讨厌的。此外，在调味料的VA总量和pH之间观察到很强的正相关，而在除IJCS之外的所有样品中，风味和pH的可喜度之间都存在很强的负相关。

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来源
《日本水産学会誌》 |2001年第6期|共10页
作者
Funatsu Y; Kawasaki K; Konagaya S;
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中图分类水产、渔业;
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1. 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 [Japanese] [J] . Funatsu Y, Kawasaki K, Konagaya S 日本水産学会誌 . 2001,第6期

机译：比较用酱油曲汁制得的鲭鱼与日本鱼露和酱油中的鱼油中的挥发性化合物，并特别提及其风味[日语]
2. A comparision of extractive components of a fish sauce prepared from frigate mackerel using soy sauce Koji with those of Japanese-made fish sauces and soy sauce [Japanese] [J] . Funatsu Y, Sunago R, Konagaya S, 日本水産学会誌 . 2000,第6期

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3. A comparision of extractive components of a fish sauce prepared from frigate mackerel using soy sauce Koji with those of Japanese-made fish sauces and soy sauce [Japanese] [J] . Funatsu Y, Sunago R, Konagaya S, 日本水産学会誌 . 2000,第6期

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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 [Japanese]

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