Taste-active components in a Vietnamese fish sauce
"Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100mL.. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfact...
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| Veröffentlicht in: | Fisheries science 2002-08, Vol.68 (4), p.913-920 |
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| container_title | Fisheries science |
| container_volume | 68 |
| creator | "Park, J.N. (Tokyo Univ. (Japan)) Watanabe, T Endoh, K Watanabe, K Abe, H. |
| description | "Taste-active components were determined for a typical first-grade Vietnamese fish sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100mL.. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original fish sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of fish sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of fish sauce. Even though the simplified 11-component extract reproduced the taste of fish sauce, the taste strength was weaker than that of the complete synthetic extract or fish sauce itself." |
| doi_str_mv | 10.1046/j.1444-2906.2002.00510.x |
| format | Article |
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Many of these components contribute to umami, sweetness, and overall taste of fish sauce. 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The most effective compound for recreating the characteristic flavor of fish sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of fish sauce. Even though the simplified 11-component extract reproduced the taste of fish sauce, the taste strength was weaker than that of the complete synthetic extract or fish sauce itself."</description><subject>addition test</subject><subject>AMINO ACIDS</subject><subject>FERMENTED FOODS</subject><subject>FISH</subject><subject>fish sauce</subject><subject>glutamic acid</subject><subject>Nuoc mam</subject><subject>omission test</subject><subject>pyroglutamic acid</subject><subject>SAUCES</subject><subject>taste</subject><subject>TASTE (SENSATION)</subject><subject>taste‐active component</subject><subject>VIET NAM</subject><issn>0919-9268</issn><issn>1444-2906</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqNkEtLAzEUhYMoWKs_QZiVu6k3mSSTgBspPioFBavbkKY3mjKPOplq---dccS1q3vgnO8uPkISChMKXF6uJ5RznjINcsIA2ARAdN3ugIz-ikMyAk11qplUx-QkxjUASAFqRNjCxhZT69rwiYmry01dYdXGJFSJTV4DtpUtMWLiQ3xPot06PCVH3hYRz37vmLzc3iym9-n88W42vZ6nToKAlINzOXVLa5Fq7rTlYuVz8JoptWSZd1ohtwohE1YKQYVwS3TM23yVKS4gG5OL4e-mqT-2GFtThuiwKGyF9TYamnNBpeTdUA1D19QxNujNpgmlbfaGguklmbXpXZjeheklmR9JZtehVwP6FQrc_5szt7PnLnT4-YB7Wxv71oRoHp66YQZApdLZN6DOdPE</recordid><startdate>200208</startdate><enddate>200208</enddate><creator>"Park, J.N. 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| fulltext | fulltext |
| identifier | ISSN: 0919-9268 |
| ispartof | Fisheries science, 2002-08, Vol.68 (4), p.913-920 |
| issn | 0919-9268 1444-2906 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_17451664 |
| source | J-STAGE Free; EZB-FREE-00999 freely available EZB journals; Wiley Online Library All Journals |
| subjects | addition test AMINO ACIDS FERMENTED FOODS FISH fish sauce glutamic acid Nuoc mam omission test pyroglutamic acid SAUCES taste TASTE (SENSATION) taste‐active component VIET NAM |
| title | Taste-active components in a Vietnamese fish sauce |
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