2002 Volume 66 Issue 10 Pages 2251-2255
Volatile compounds from the headspace gas of ten brands of the Japanese fish sauce ishiru were analyzed by GC-MS with a thermal-desorption cold-trap system. Many volatile peaks were detected and 51 compounds were identified. The major volatile compounds in ishiru included aldehydes (such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde), nitrogen-containing compounds (such as pyrazine derivatives and trimethylamine), sulfur-containing compounds (such as dimethyl disulfide), and ketones (such as 2-butanone and 3-methyl-2-butanone). On the other hand, volatile fatty acids were nearly absent in the headspace gas of ishiru.
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