Studies on Organic Acids in "Shottsuru" (Fish Sauce)

Abstract

Quantitative determination of organic acids in "Shottsuru" (fish sauce) was done by means of a partition chromatography using silica gel and the changes in the amounts of organic acids were observed through the process of ripening.
Eleven kinds of organic acids which were butyric, iso-butyric, propionic, acetic, oxal-acetic, pyruvic, fumaric, succinic, lactic and pyro-glutamic acids were confirmed in "Shottsuru".
"Shottsuru" prepared in a longer ripening period contained much more organic acids than that in a shorter ripening period.
Iso-butyric acid and acetic acid were about 30% of total organic acids respectively.