Electronic Nose and Chemical Analyses of Commercial Fish Sauce Products Show Country-Specific Preferences

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  • NAKANO Mitsutoshi
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture The Organization for the Promotion of International Relationship
  • SAGANE Yoshimasa
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • KOIZUMI Ryosuke
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • IKEHAMA Kiyoharu
    Alpha M.O.S. Japan K.K.
  • YOSHIDA Koichi
    Alpha M.O.S. Japan K.K.
  • NAKAZAWA Yozo
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • YAMAZAKI Masao
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • WATANABE Toshihiro
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • TAKANO Katsumi
    Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture

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Other Title
  • 市販魚醤製品の香りセンサーおよび化学分析により見出された生産国特有の嗜好性

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Abstract

<p>　Fish sauce is a popular condiment for cooking and dipping, especially in Southeastern Asian countries, owing to its distinctive flavor and taste. Biochemically, proteins in fish are degraded into small molecules, which contribute to taste. Fish sauce is prepared with halophilic bacteria, which also contribute to its flavor. In this study, we assessed the chemical properties of 46 fish sauce products from Japan, Thailand, Vietnam, China, the Philippines, and Italy using chemical and electric nose (e-nose) analyses. Fish sauce products exhibited significant variations in salt concentration, protein degradation products, acidic compounds, as well as flavors characterized with the e-nose. These variations probably arise from differences in procedures for preparation of fish sauce products, and are related to country-specific preferences and acceptance for food taste and flavor selected by consumers.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 44 (3), 125-133, 2018

    Japan Association of Food Preservation Scientists

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