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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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2467408 |
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| author | Wasana Wongngam Thanaporn Pengjun Apiniharn Phewpan Chanchana Siripanwattana Nattapon Deesom Suwimon Keeratipibul Thiranan Kunanopparat |
| author_facet | Wasana Wongngam Thanaporn Pengjun Apiniharn Phewpan Chanchana Siripanwattana Nattapon Deesom Suwimon Keeratipibul Thiranan Kunanopparat |
| author_sort | Wasana Wongngam |
| collection | DOAJ |
| description | 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 differed in the intensity levels of these 6 attributes. Fish sauce odourants were extracted by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry (GC-O). Odour-active compounds of three fish sauces were analyzed using aroma extract dilution analysis (AEDA) with flavor dilution (FD) factor ≥1024. There were 18 potential odour-active compounds which exhibited FD factor ≥128 in at least one of the studied fish sauces. Differences in the FD factors of these odourants between each fish sauce were found. These results suggested that anchovies caught from different regions contributed to the different sensory profiles of the fish sauces. |
| format | Article |
| id | doaj-art-90ff6c77ad494e4a9cbfc58f04e210b0 |
| institution | DOAJ |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-90ff6c77ad494e4a9cbfc58f04e210b02025-08-20T03:21:42ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2467408Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in ThailandWasana Wongngam0Thanaporn Pengjun1Apiniharn Phewpan2Chanchana Siripanwattana3Nattapon Deesom4Suwimon Keeratipibul5Thiranan Kunanopparat6Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandCPF Research and Development Center Company Limited, Phra Nakhon Si Ayutthaya, ThailandThe School of Culinary arts, Suan Dusit University, Bangkok, ThailandCenter of Excellence in Natural Products. Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, ThailandUNISERACH, Chulalongkorn University, Bangkok, ThailandPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandThai 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 differed in the intensity levels of these 6 attributes. Fish sauce odourants were extracted by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry (GC-O). Odour-active compounds of three fish sauces were analyzed using aroma extract dilution analysis (AEDA) with flavor dilution (FD) factor ≥1024. There were 18 potential odour-active compounds which exhibited FD factor ≥128 in at least one of the studied fish sauces. Differences in the FD factors of these odourants between each fish sauce were found. These results suggested that anchovies caught from different regions contributed to the different sensory profiles of the fish sauces.https://www.tandfonline.com/doi/10.1080/19476337.2025.2467408Anchovyodour-active compoundsaroma extract dilution analysisThai fish sauce |
| spellingShingle | Wasana Wongngam Thanaporn Pengjun Apiniharn Phewpan Chanchana Siripanwattana Nattapon Deesom Suwimon Keeratipibul Thiranan Kunanopparat Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand CyTA - Journal of Food Anchovy odour-active compounds aroma extract dilution analysis Thai fish sauce |
| title | Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand |
| title_full | Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand |
| title_fullStr | Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand |
| title_full_unstemmed | Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand |
| title_short | Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand |
| title_sort | aroma profiles and potential odour active compounds in thai fish sauce produced from anchovies caught from three different coastal regions in thailand |
| topic | Anchovy odour-active compounds aroma extract dilution analysis Thai fish sauce |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2467408 |
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