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

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dc.contributor.authorWasana Wongngam
dc.contributor.authorThanaporn Pengjun
dc.contributor.authorApiniharn Phewpan
dc.contributor.authorChanchana Siripanwattana
dc.contributor.authorNattapon Deesom
dc.contributor.authorSuwimon Keeratipibul
dc.contributor.authorThiranan Kunanopparat
dc.contributor.correspondenceT. Kunanopparat; Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, 126 Pracha Uthit Rd. Bangmod, Thung Khru, 10140, Thailand; email: thiranan.kun@kmutt.ac.th
dc.date.accessioned2025-07-07T18:16:38Z
dc.date.available2025-07-07T18:16:38Z
dc.date.issued2025
dc.description.abstractThai 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. © 2025 The Author(s). Published with license by Taylor & Francis Group, LLC.
dc.identifier.citationCYTA - Journal of Food
dc.identifier.doi10.1080/19476337.2025.2467408
dc.identifier.issn19476337
dc.identifier.scopus2-s2.0-86000209867
dc.identifier.urihttps://repository.dusit.ac.th/handle/123456789/7305
dc.languageEnglish
dc.publisherTaylor and Francis Ltd.
dc.rightsAll Open Access; Gold Open Access
dc.rights.holderScopus
dc.subjectAnchovy
dc.subjectaroma extract dilution analysis
dc.subjectodour-active compounds
dc.subjectThai fish sauce
dc.titleAroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-86000209867&doi=10.1080%2f19476337.2025.2467408&partnerID=40&md5=c16385a5725d9c7ad015bee5776233b4
oaire.citation.issue1
oaire.citation.volume23
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