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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2467408 |
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