Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand

Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand

Thai fish sauces produced from anchovies caught from three different coastal regions of Thailand [the western (WT), eastern (ET), and southern (ST)] had similar overall sensory aroma profiles with strong fishy and meaty odours followed by sweet, cheesy, sour and musty odours. The 3 fish sauces diffe...

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Bibliographic Details
Main Authors: Wasana Wongngam, Thanaporn Pengjun, Apiniharn Phewpan, Chanchana Siripanwattana, Nattapon Deesom, Suwimon Keeratipibul, Thiranan Kunanopparat
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:CyTA - Journal of Food
Subjects:
Anchovy
odour-active compounds
aroma extract dilution analysis
Thai fish sauce
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2025.2467408
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https://www.tandfonline.com/doi/10.1080/19476337.2025.2467408

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