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J Agric Food Chem

Title:		Identification and characterization of the aroma-impact components of Thai fish sauce
Author(s):		Lapsongphon N; Yongsawatdigul J; Cadwallader KR;
Address:		"daggerSchool of Food Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. double daggerDepartment of Food Science and Human Nutrition, University of Illinois, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States"
Journal Title:		J Agric Food Chem
Year:		2015
Volume:		20150310
Issue:		10
Page Number:		2628 - 2638
DOI:		10.1021/jf5061248
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Comprehensive analysis of the potent odorants in Thai premium fish sauce samples was accomplished by use of complementary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry. Odorants of intermediate and low volatility were determined by direct solvent extraction/solvent-assisted flavor evaporation (DSE-SAFE) and aroma extract dilution analysis (AEDA). Meanwhile, static headspace dilution analysis (SHDA) and headspace solid-phase microextraction (H-SPME) were used to determine the highly volatile odorants. Results of AEDA indicated the importance (log3FD factor>/=6) of five acidic odorants (butanoic acid, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, and 2-phenylacetic acid) and four neutral/basic odorants (3-methylbutanal, (Z)-1,5-octadien-3-one, phenylacetaldehyde, and o-aminoacetophone). Results of SHDA indicated the predominant (log3FD factors>/=5) headspace odorants were methanethiol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid. Concentrations for 21 odorants were determined by stable isotope dilution analysis (SIDA), and their odor-activity values (OAVs) were calculated. Among these, methanethiol, 2-methylpropanal, 3-methylbutanal, dimethyl trisulfide, 3-(methylthio)propanal, and butanoic acid had the highest OAVs (>500). Results of aroma recombination and omission studies revealed the importance of acids, aldehydes, and sulfur-containing compounds to the overall aroma of the Thai fish sauce"
Keywords:		"Animals Chromatography, Gas Fish Products/*analysis Flavoring Agents/*chemistry Mass Spectrometry Odorants/*analysis Smell Thailand Volatile Organic Compounds/*chemistry aroma extract dilution analysis fish sauce odor-activity value odorant omission study;"
Notes:		"MedlineLapsongphon, Nawaporn Yongsawatdigul, Jirawat Cadwallader, Keith R eng Research Support, U.S. Gov't, Non-P.H.S. 2015/03/03 J Agric Food Chem. 2015 Mar 18; 63(10):2628-38. doi: 10.1021/jf5061248. Epub 2015 Mar 10"