Fukami Katsuya, Ishiyama Sachiyo, Yaguramaki Hitoshi, Masuzawa Takuya, Nabeta Yoshimitu, Endo Kenichi, Shimoda Mitsuya
Research and Development, Manufacturing Group, Food Business Division, Japan Tobacco Inc., 5-14 Haneda Asahicho Ota-ku, Tokyo 144-0042, Japan.
J Agric Food Chem. 2002 Sep 11;50(19):5412-6. doi: 10.1021/jf020405y.
To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce samples. Volatiles from the headspace gas of nontreated fish sauce and deodorized fish sauce were characterized by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Four compounds contributing to the distinctive odor of fish sauce were 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, and dimethyl trisulfide. Addition tests (quantitative descriptive analysis) with respect to the four odorants showed that contributors to the fishy aroma were 2-ethylpyridine and dimethyl trisulfide and that all four odorants contributed to the sweaty aroma. Furthermore, the fecal note of fish sauce was essential with 2-ethylpyridine and dimethyl trisulfide, and the rancid note was essential with all four odorants.
为了明确鱼露的独特气味成分，对脱臭鱼露样品进行了添加试验。采用气相色谱-嗅觉测定法和气相色谱-质谱联用法对未处理鱼露和脱臭鱼露顶空气体中的挥发性成分进行了表征。导致鱼露独特气味的四种化合物为2-甲基丙醛、2-甲基丁醛、2-乙基吡啶和二甲基三硫醚。对这四种气味成分的添加试验（定量描述分析）表明，导致鱼腥味的是2-乙基吡啶和二甲基三硫醚，而这四种气味成分都对汗臭味有贡献。此外，鱼露的粪便味主要由2-乙基吡啶和二甲基三硫醚导致，而这四种气味成分都对酸败味有重要影响。
