title: Volatile compounds of headspace gas in the Japanese fish sauce ishiru.
abstract: Volatile compounds from the headspace gas of ten brands of the Japanese fish sauce ishiru were analyzed by GC-MS with a thermal-desorption cold-trap system. Many volatile peaks were detected and 51 compounds were identified. The major volatile compounds in ishiru included aldehydes (such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde), nitrogen-containing compounds (such as pyrazine derivatives and trimethylamine), sulfur-containing compounds (such as dimethyl disulfide), and ketones (such as 2-butanone and 3-methyl-2-butanone). On the other hand, volatile fatty acids were nearly absent in the headspace gas of ishiru.
authors.affiliation: Food Processing Laboratory, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-0223, Japan.
authors.forename: Toshihide
authors.initials: T
authors.lastname: Michihata
authors.forename: Toshihiro
authors.initials: T
authors.lastname: Yano
authors.forename: Toshiki
authors.initials: T
authors.lastname: Enomoto
mesh_terms: D002849:Chromatography, Gas; D003212:Condiments / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D009584:Nitrogen / Q000737:chemistry; D014835:Volatilization
chemical_list: D009584:Nitrogen