Flavor of Fermented Fish Sauce

Robert C. McIver; Roger I. Brooks; Gary A. Reineccius

doi:10.1021/jf00114a003

Flavor of Fermented Fish Sauce

Robert C. McIver, Roger I. Brooks, Gary A. Reineccius

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

55 Scopus citations

Abstract

Forty-three previously unidentified compounds have been found in Nam-pla fermented fish sauce. This included 8 acids, 10 alcohols, 6 amines, 7 other nitrogen-containing compounds, 4 lactones, 3 carbonyls, and 5 sulfur-containing compounds. The fish sauce was solvent extracted in order to obtain a flavor isolate. This isolate was fractionated into acidic, neutral, and basic fractions via pH adjustment and liquid-liquid extraction in order to facilitate gas chromatography and mass spectrometry. All gas chromatography was done by using fused silica Carbowax 20M capillary columns.

Original language	English (US)
Pages (from-to)	1017-1020
Number of pages	4
Journal	Journal of agricultural and food chemistry
Volume	30
Issue number	6
DOIs	https://doi.org/10.1021/jf00114a003
State	Published - Jan 1 1982

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abstract = "Forty-three previously unidentified compounds have been found in Nam-pla fermented fish sauce. This included 8 acids, 10 alcohols, 6 amines, 7 other nitrogen-containing compounds, 4 lactones, 3 carbonyls, and 5 sulfur-containing compounds. The fish sauce was solvent extracted in order to obtain a flavor isolate. This isolate was fractionated into acidic, neutral, and basic fractions via pH adjustment and liquid-liquid extraction in order to facilitate gas chromatography and mass spectrometry. All gas chromatography was done by using fused silica Carbowax 20M capillary columns.",

author = "McIver, {Robert C.} and Brooks, {Roger I.} and Reineccius, {Gary A.}",

year = "1982",

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doi = "10.1021/jf00114a003",

language = "English (US)",

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T1 - Flavor of Fermented Fish Sauce

AU - McIver, Robert C.

AU - Brooks, Roger I.

AU - Reineccius, Gary A.

PY - 1982/1/1

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N2 - Forty-three previously unidentified compounds have been found in Nam-pla fermented fish sauce. This included 8 acids, 10 alcohols, 6 amines, 7 other nitrogen-containing compounds, 4 lactones, 3 carbonyls, and 5 sulfur-containing compounds. The fish sauce was solvent extracted in order to obtain a flavor isolate. This isolate was fractionated into acidic, neutral, and basic fractions via pH adjustment and liquid-liquid extraction in order to facilitate gas chromatography and mass spectrometry. All gas chromatography was done by using fused silica Carbowax 20M capillary columns.

AB - Forty-three previously unidentified compounds have been found in Nam-pla fermented fish sauce. This included 8 acids, 10 alcohols, 6 amines, 7 other nitrogen-containing compounds, 4 lactones, 3 carbonyls, and 5 sulfur-containing compounds. The fish sauce was solvent extracted in order to obtain a flavor isolate. This isolate was fractionated into acidic, neutral, and basic fractions via pH adjustment and liquid-liquid extraction in order to facilitate gas chromatography and mass spectrometry. All gas chromatography was done by using fused silica Carbowax 20M capillary columns.

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