Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries

Abstract

This study focused on the odor and taste components of 14 commercial brands of fish sauces from various Asian countries. Odor components were extracted by headspace monolithic material sorptive extraction techniques and analyzed by gas chromatography-mass spectrometry/olfactometry. The taste compounds were identified from the concentration of sodium chloride, free amino acids, minerals, and 5´-nucleotides. The sensory evaluation was carried out by 11 trained tasters. Seventy-nine different types of volatile compounds were identified, described, and quantified by concentration and odor active value. Acid groups were the dominant volatile compounds. Trimethylamine, butanoic acid, and 2-methyl butanoic acid produced odors described as rotten fish, ammonia, rancid butter, cheesy, sweet, and rancid. The concentration of salt contents was estimated at 21.30% (w/v). Aspartic and glutamic acids gave high taste values and nutrients produced the umami taste. Analysis showed that the various flavors obtained from the fish sauces resulted from differences in ingredients and production techniques.

Keywords:

• Fish sauce
• Monolithic material sorptive extraction
• Odor
• Taste
• Sensory attributes

Additional information

Funding

The authors would like to thank the members of the Lab of Food Nutrition and Quality Evaluation, College of Food Science, and Technology, Shanghai Ocean University, China for providing help and support for this research.