Russo, Giovanni L. published the artcileVolatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce, Quality Control of 505-10-2, the main research area is fatty carboxylic acid ketone pyrazine aroma Colatura di Alici; Garum; SPME-GC/MS; ancient food; aroma; fish sauce; sensory analysis.
BACKGROUND : The present study reports for the first time the phys., chem. and sensory characterization of a traditional fish sauce from Italy, called ‘Colatura di Alici’, which is considered to be the direct descendant of the ancient roman sauce ‘Garum’. RESULTS : Among the volatile compounds, carboxylic acids, aldehydes, sulfuric compounds and pyrazines were identified. The most abundant compounds identified were 3-methyl-butanoic acid, nonanal and 3-methyl-butanal. The sample A had the highest amount of volatile fatty acids (>250μg kg-1) and sample B had the highest concentration of aldehydes (>80μg kg-1). These volatile compounds arise from the long fermentation activity and oxidation of fatty acids of the fish flesh and are responsible for the strong cheesy and fishy aroma. The protein content ranged from 90 to 130 g kg-1, and the soluble solids ranged from 30 to 38°Brix, as a result of the high amount of NaCl used during processing. The sensory anal. showed a great intensity for the cheesy, fishy and umami attributes, and a medium intensity for the roasted and meaty attributes. CONCLUSION : For the first time, the volatile compounds and sensory characteristics of this traditional fish sauce are reported. The samples differ in terms of sensory and aromatic profiles. These differences are probably linked to the poorly standardized methods used in the production process. Overall, the results of the present study could be used by local fish sauce producers to monitor the quality of the product and to improve the production process. © 2020 Society of Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.
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