Publication: Categorization of Thai Fish Sauce Based on Aroma Characteristics
Issued Date
2013-04-01
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ISSN
17454557
01469428
01469428
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2-s2.0-84875851068
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Quality. Vol.36, No.2 (2013), 91-97
Suggested Citation
Jetsada Wichaphon, Wilatsana Posri, Apinya Assavanig, Chaufah Thongthai, Sittiwat Lertsiri Categorization of Thai Fish Sauce Based on Aroma Characteristics. Journal of Food Quality. Vol.36, No.2 (2013), 91-97. doi:10.1111/jfq.12017 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/31041
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Title
Categorization of Thai Fish Sauce Based on Aroma Characteristics
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Abstract
Sensory descriptive analysis was performed on 52 Thai fish sauce samples by 15 trained panelists, with an intention to explore the aroma profiles and to correlate with their total nitrogen (TN) contents, which is conventionally used as a general standard for commercial product grading. Thai fish sauce aroma characteristics could be exemplified through eight descriptive attributes. Sweet, meaty and cheesy odors presented overall characteristics of Thai fish sauce, while salty and anchovy-like odors were noticeably perceived due to their high intensity in fish sauce. Aroma intensity of three attributes including sour, shrimp paste-like and fishy odors could categorize Thai fish sauce samples into two groups, i.e., high-TN and low-TN groups. This categorization was also observed when rating scores of the intensity of these eight odor attributes were applied on principal component analysis (PCA). Moreover, total volatile basic-nitrogen and pH of the samples were applied on PCA to better explain the contribution of aroma attributes to fish sauce products. © 2013 Wiley Periodicals, Inc.