Flavor of Fermented Fish Sauce

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

Research output: Contribution to journalArticlepeer-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 languageEnglish (US)
Pages (from-to)1017-1020
Number of pages4
JournalJournal of agricultural and food chemistry
Volume30
Issue number6
DOIs
StatePublished - Jan 1 1982

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