Identification of Distinctive Volatile Compounds in Fish Sauce

Fukami, Katsuya; Ishiyama, Sachiyo; Yaguramaki, Hitoshi; Masuzawa, Takuya; Nabeta, Yoshimitu; Endo, Ken-Ichi; Shimoda, Mitsuya

doi:10.1021/jf020405y

Cited by 103 publications

(82 citation statements)

References 15 publications

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“…Compounds of alcohols, ketones, aldehydes, as well as nitrogen-containing compounds and sulfocompounds, have been revealed as the main source of fishy odors (Campo et al, 2003;Josephson et al, 1984b;Khiari and Bruchet, 1999;Yoshiwa et al, 1997). Specific compounds of alcohols, ketones and aldehydes such as 2-methylpropanal, 2-methylbutanal, 2-pentanone, butylaldehyde, n-hexanal, n-heptenal, trans-4-heptenal, cis-3-hexenol, trans,cis-2,4-decadienal, trans-4-heptenal and 1-penten-3-one are considered contributors to the characteristic odor of aquatic products (Fukami et al, 2002;Hirano et al, 1992;Khiari and Bruchet, 1999;Yoshiwa et al, 1997). In addition, dimethyl trisulfide and 2-ethylpyridine were reported to be principal contributors to the distinctive odor (Duflos et al, 2006;Fukami et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Chen

et al. 2016

J. Ocean Univ. China

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Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL −1 , 80℃, 40 min), YE masking (7 mg mL −1 , 45℃, 30 min) and TP treatment (0.4 mg mL −1 , 40℃, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h.

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Section: Introductionmentioning

confidence: 99%

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Chen

et al. 2016

J. Ocean Univ. China

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“…Normally the fish sauce fermentation process lasts about 8-12 months 1 . The liquid obtained contains fish protein, which is considered as a good source of protein 2 .…”

Section: Introductionmentioning

confidence: 99%

Untitled

Yossan¹,

Reungsang²,

Yasuda³

2006

ScienceAsia

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An alkaline protease produced by Bacillus megaterium isolated from a fermented broth of Thai fish sauce was purified by hydrophobic interaction combined with gel filtration techniques. After final purification step, the enzyme was purified 148-fold with an increase in specific activity from 0.09 to 13.33 U/mg protein.The properties of the purified enzyme were then analyzed. The molecular weight of the enzyme under denaturing condition was estimated to be 27 kDa. The optimum pH and temperature for protease activity were 10 and 50 o C, respectively. This protease could retain the activity in the pH and temperature ranging from pH 7.5 to 9.5 and 30 to 45 o C, respectively, resulting in the relative activity of higher than 80%. The enzyme was completely inhibited by diisopropyl fluorophosphate (DFP) suggesting that it was a serine protease. Phenylmethylsulfonyl fluoride (PMSF), p-Chloromercuribenzoic acid (PCMB), ethylenediaminetetraacetic acid (EDTA), 1, 10-phenanthroline and Fe 3+ strongly inhibited the activity of this purified enzyme activity, decreasing relative activity to lower than 15%. Protease activity was enhanced by Mn 2+ , Ca 2+ and Mg 2+ . Cytochrome C, soybean protein isolate and casein were good substrates specific to the enzyme with the relative activity of more than 100%.

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“…In Thailand, there are many kinds of fermented fish that are consumed daily, such as Nam-pla (fish sauce), Tai-pla (fermented fish entrails), Kee-dee (fermented three spot gourami fish (Trichopodus trichopterus) entrails), Koeypla (fish paste) and Pla-ra (fermented fish) (Tanasupawat & Komagata 2001). Many microorganisms are found in fermented fish products that can produce extracellular lipases that catalyze the hydrolysis of triacylglycerols to glycerol and free fatty acids, including low molecular weight volatile fatty acids, such as acetic acid, propionic acid and butyric acid (Fukami et al 2002). These later components are associated with the aroma and flavor in fermented fish products (Camacho et al 2009).…”

Section: Introductionmentioning

confidence: 99%