抄録
Headspace gas chromatography (GC) analysis was used on three brands of Philippine fish sauces (patis) with a non-adjusted pH and pH 11.0. Under alkalized conditions, large amounts of trimethylamine and dimethyl disulfide were detected in samples A and B. Since the pH value of sample B was 0.3 unit higher than sample A, the volatilities of these two compounds were estimated to be about 2 times higher in sample B than in sample A. This estimation could explain the good, fishy smell of sample A and the very fishy and disagreeable smell of sample B. Sample C also included both compounds at low levels, but had higher amounts of pyrazines as compared to samples A and B. The burnt and sweet smell of sample C could be attributed to these compounds combined with large amounts of ketones and alcohols.
