Taste-active components in a Vietnamese fish sauce

Autor:	Jung-Nim Park, Takehiko Watanabe, Hiroki Abe, Katsuko Watanabe, Ken-Ichi Endoh
Rok vydání:	2002
Předmět:	Taste chemistry.chemical_compound Chemistry Valine Food science Glutamic acid Umami Pyroglutamic acid Aquatic Science Sweetness Fermentation in food processing Flavor
Zdroj:	Fisheries Science. 68:913-920
ISSN:	1444-2906 0919-9268
DOI:	10.1046/j.1444-2906.2002.00510.x
Popis:	Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original fish sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of fish sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of fish sauce. Even though the simplified 11-component extract reproduced the taste of fish sauce, the taste strength was weaker than that of the complete synthetic extract or fish sauce itself.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0ff9a0d74853844a69e50a0f184e4a3c https://doi.org/10.1046/j.1444-2906.2002.00510.x Zobrazit plný text záznamu Plný text ve formátu PDF