Study on the Volatile Compounds of Fish Sauces—Shottsuru, Nampla and Noucman

Abstract

Comparative study on the aromas of three kinds of fish sauces, Shottsuru, Nampla and Noucmam was conducted. Volatile compounds of all samples were separately collected by steam distillation, and separated and identified by gas chromatography and gas chromatography massspectrometry, respectively. Subjectively, these three fish sauces revealed aromas different from each other. A total of 50, 44 and 49 volatile compounds were identified in Shottsuru, Nampla and Noucmam respectively. Acids, alcohols, nitrogen-containing compounds, sulfur-containing compounds, lactones, esters, phenols, carbonyls and hydrocarbons were among the main groups of volatile compounds identified. The differences in the aromas of the samples were thought to be due to the differences in the level of concentrations of the major acids. Moreover, some differences in the kinds of the minor volatile compounds were possible contributing factors in the differences of the total aromas. © 1986, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.