Art

J-GLOBAL ID：201802245548941120   Reference number：18A1018746

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

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

Author (11)： NAKANO Mitsutoshi (Tokyo Univ. Agriculture, Abashiri) ,  NAKANO Mitsutoshi (Organization for the Promotion of International Relationship, Tokyo) ,  SAGANE Yoshimasa (Tokyo Univ. Agriculture, Abashiri) ,  KOIZUMI Ryosuke (Tokyo Univ. Agriculture, Abashiri) ,  IKEHAMA Kiyoharu (Alpha M.O.S. Japan K.K., Tokyo) ,  YOSHIDA Koichi (Alpha M.O.S. Japan K.K., Tokyo) ,  NAKAZAWA Yozo (Tokyo Univ. Agriculture, Abashiri) ,  YAMAZAKI Masao (Tokyo Univ. Agriculture, Abashiri) ,  WATANABE Toshihiro (Tokyo Univ. Agriculture, Abashiri) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Tokyo) ,  SATO Hiroaki (Tokyo Univ. Agriculture, Abashiri)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 44  Issue： 3  Page： 125-133  Publication year： May. 31, 2018 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *aquatic food ,  *fermented seasoning ,  chemical analysis ,  flavor ,  perfume component ,  organic acid ,  sodium chloride(dietary) ,  degradation product ,  odorant sensor ,  region ,  *preference(food stuff) ,  marketing ,  seasoning(condiment) ,  fish meat ,  fish protein ,  taste substance ,  Southeast Asia ,  Japan ,  People's Republic of China
Semi thesaurus term： salted and fermented fish ,  aromatic constituent ,  degradation product ,  country of origin

JST classification (4)： Animal aquatic foods  (FJ13020C) ,  Food analysis  (FJ01030U) ,  Food quality  (FJ01040F) ,  Fermented seasonings  (FK04030S)

Reference (26)：

• WICHAPHON, J., POSRI, W., ASSAVANIG, A., THONGTHAI, C. and LERTSIRI, S.: Categorization of Thai fish sauce based on aroma characteristics, J. Food Quality, 36. 91~97 (2013).
• LOPETCHARAT, K., CHOI, Y. J., PARK, J. W. and DAESCHEL, M. A. : Fish sauce products and manufacturing : a review, Food Rev. Intl., 17. 65~88 (2001).
• TAIRA, W., FUNATSU, Y., SATOMI, M., TAKANO, T. and ABE, H.: Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products, Fisheries Sci., 73. 913~923 (2007).
• YONGSAWATDIGUL, J., RODTONG, S. and RAKSAKULTHAI, N.: Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures, J. Food Sci., 72. M382~M390 (2007).
• ZHENG, B., LIU, Y., HE, X., HU, S., LI, S., CHEN, M. and JIANG, W.: Quality improvement on half-fin anchovy ( Setipinna taty ) fish sauce by Psychrobacter sp. SP-1 fermentation, J. Sci. Food Agric., 10 April (2017).

Terms in the title (6)： 魚醤 ,  香り ,  センサー ,  化学分析 ,  特有 ,  嗜好性