Abstract:

The volatile compounds of fish sauce made from different fish by traditional processing were investigated by GC-MS and electronic nose respectively. The results were compared by original fish sauce with best flavor quality. The results showed that fish sauce made from different fish has different volatile compounds indeed. Fish sauce made from brown-striped mackerel scad has more volatile compound, the 19 volatile compounds involved 3 sulfur-containing compounds, 6 aldehydes and 4 volatile fat acids. Fish sauce made from Bluefin leatherjacket has 9 volatile compounds. Anchovy decayed easily especially young anchovy, so it usually made for fish sauce, but the volatile compounds of anchovy fish sauce were not very abundant in fact, particularly for young anchovy. The study found that more content of protein and amino acids, especially for more sulfur-containing amino acids were more favorable for the characteristic volatile odor forming, fishes with more fat content are not suitable for fish sauce processing.