Art

J-GLOBAL ID：200902154744026856   Reference number：02A0898645

Volatile Compounds of Headspace Gas in the Japanese Fish Sauce Ishiru.

日本製魚醤イシルのヘッドスペースガスの揮発性成分

Author (3)： MICHIHATA T (Ind. Res. Inst. Ishikawa, Ishikawa, JPN) ,  YANO T (Ishikawa Agricultural Coll., Ishikawa, JPN) ,  ENOMOTO T (Ishikawa Agricultural Coll., Ishikawa, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 66  Issue： 10  Page： 2251-2255  Publication year： Oct. 23, 2002 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *fermented seasoning ,...
Semi thesaurus term： volatile organic compound ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Substance index (7)： Isobutyraldehyde ,  2-Methylbutanal ,  3-Methylbutanal ,  Benzaldehyde ,  Trimethylamine ,  Methyl ethyl ketone ,  3-Methyl-2-butanone

Reference (14)：

• 1) Michihata, T., Sado, Y., Yano, T., and Enomoto, T., Free amino acids, oligopeptides, organic acids, and nucleotides of ishiru (fish sauce). Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese), 47, 241-248 (2000).
• 2) Saisithi, P., Kasermsarn, B., and Dollar, A. M., Microbiology and chemistry of fermented fish sauce. J. Food Sci., 31, 105-110 (1966).
• 3) Beddows, C. G., Ardeshir, A. G., and bin Daud, W. J., Development and origin of volatile fatty acids in budu. J. Sci. Food Agric., 31, 86-92 (1980).
• 4) Sanceda, N. G., Kurata, T., and Arakawa, N., Fractionation and identification of volatile compounds in patis, a Philippine fish sauce. Agric. Biol. Chem., 46, 3047-3052 (1984).
• 5) Sanceda, N. G., Kurata, T., and Arakawa, N., Study on the volatile compounds of fish sauce-shottsuru, nampla and noucmam. Agric. Biol. Chem., 50, 1201-1208 (1986).

Terms in the title (3)： 日本 ,  魚醤 ,  揮発性成分