Volatile Compounds of Headspace Gas in the Japanese Fish Sauce<i>Ishiru</i>

Michihata, Toshihide; Yano, Toshihiro; Enomoto, Toshiki

doi:10.1271/bbb.66.2251

Cited by 30 publications

(20 citation statements)

References 13 publications

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“…Volatile compounds similar to those detected in our study were reported in Japanese fish sauce (Michihata and others 2002). For example, researchers reported that 2‐methyl and 3‐methylbutanal, dimethyl disulfide, and benzaldehyde were major aroma‐active compounds.…”

Section: Resultssupporting

confidence: 90%

Characterization of Fish Sauce Aroma‐Impact Compounds Using GC‐MS, SPME‐Osme‐GCO, and Stevens' Power Law Exponents

Pham¹,

Schilling²,

Yoon³

et al. 2008

Journal of Food Science

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The objectives of this study were to characterize volatile compounds and to determine the characteristic aromas associated with impact compounds in 4 fish sauces using solid-phase micro-extraction, gas chromatography-mass spectrometry, Osme, and gas chromatography olfactometry (SPME-Osme-GCO) coupled with Stevens' Power Law. Compounds were separated using GCMS and GCO and were identified with the mass spectral database, aroma perceived at the sniffing port, retention indices, and verification of compounds by authentic standards in the GCMS and GCO. Aromas that were isolated and present in all 4 fish sauce samples at all concentrations included fishy (trimethylamine), pungent and dirty socks (combination of butanoic, pentanoic, hexanoic, and heptanoic acids), cooked rice and buttery popcorn (2,6-dimethyl pyrazine), and sweet and cotton candy (benzaldehyde). All fish sauces contained the same aromas as determined by GCO and GCMS (verified using authentic standard compounds), but the odor intensity associated with each compound or group of compounds was variable for different fish sauce samples. Stevens' Power Law exponents were also determined using this analytical technique, but exponents were not consistent for the same compounds that were found in all fish sauces. Stevens' Power Law exponents ranged from 0.14 to 0.37, 0.24 to 0.34, 0.09 to 0.21, and 0.10 to 0.35 for dirty socks, fishy, buttery popcorn, and sweet aromas, respectively. This demonstrates that there is variability in Stevens' Power Law exponents for odorants within fish sauce samples.

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Section: Resultssupporting

confidence: 90%

Characterization of Fish Sauce Aroma‐Impact Compounds Using GC‐MS, SPME‐Osme‐GCO, and Stevens' Power Law Exponents

Pham¹,

Schilling²,

Yoon³

et al. 2008

Journal of Food Science

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“…Among these compounds, octanoic acid, tetradecanoic acid, hexadecanoic acid, octadecadienoic acid, oleic acid and stearic acid were present at et al., 2001). The role of alcohols on the overall acceptance in CHCP has not been reported because their odor threshold was relative high (Gómez-Míguez et al, 2007;Michihata et al, 2002). Esters are one of the most important flavor compounds in fermented foods as they volatilize quickly and human nose are sensitive to them (Lee and Ahn, 2009;Raghavendra et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

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The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

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“…It contains large quantities of free amino acids and peptides (Gasaluck, Yokoyama, Kimura, & Sugahara, 1996;Lopetcharat, Choi, Park, & Daeschel, 2001;Michihata, Sado, Yano, & Enomoto, 2000;Park et al, 2001) and has been shown to contain beneficial antioxidants, and angiotensin I-converting enzyme (ACE) inhibitors (Aoshima & Ooshima, 2009;Ichimura, Hu, Aita, & Maruyama, 2003;Taniguchi, Enomoto, & Michihata, 2009). Moreover, many studies of fish sauces have characterised odors (Fukami et al, 2002;Michihata, Yano, & Enomoto, 2002), microbial composition (Chuon et al, 2014;Saisithi, Kasermsarn, & Dollar, 1966;Yoshikawa et al, 2010), and heavy metal and histamine contents (Nakazato et al, 2000;Sanceda, Suzuki, Ohashi, & Kurata, 1999;Shozen et al, 2012).…”

Section: Introductionmentioning

confidence: 99%