Taste active components of fish sauces

对东南亚和东亚七国鱼露中的游离氨基酸、有机酸、核苷和碱基、糖类、肌酸和肌酸进行了测定，以评价鱼露风味成分的特点。来自越南、日本和泰国的鱼露中含有丰富的这些化合物，并显示出非常相似的氨基酸模式。另一方面，缅甸和老挝的鱼露中含有非常少量的这些化合物，并显示出不同的氨基酸模式。中国和韩国的鱼露介于这两个极端之间。肌酸是鱼露发酵过程中产生的肌酸，细菌只有少量分解，可能是鱼露生产过程中的质量控制指标。沙丁鱼和鱿鱼的肌肉和内脏分别用10%和20%的氯化钠发酵半年和一年。在发酵过程中对上述各种化合物进行了检测。20%食盐制剂的游离氨基酸总量在5个月后达到峰值，之后略有下降。10%食盐制剂在3个月后达到高峰，且数量大于20%食盐制剂。这些结果表明，在10%的制盐过程中，微生物发酵占主导地位。以一种典型的越南鱼露为原料，制备了合成提取物，并通过省略和添加试验进行感官分析，确定了风味活性成分。在上述各种化合物中，谷氨酸、苏氨酸、丙氨酸、缬氨酸、组氨酸、脯氨酸、酪氨酸、胱氨酸、蛋氨酸和焦谷氨酸被发现是味道活性成分。在多肽组分中，中性组分和碱性组分增强了合成提取物的甜味，酸性组分则表现出酸味。

Free amino acids, organic acids, nucleosides and bases, sugars, creatine and creatinine were determined to evaluate the feature of taste components in fish sauces produced in the seven countries of Southeast and East Asia. Fish sauces from Vietnam, Japan, and Thailand were rich in these compounds and showed rather similar amino acid pattern. Myanmar and Laos fish sauces, on the other hand, contained very small amounts of these compounds and showed different amino acid pattern. Chinese and Korean fish sauces fell into the intermediate between these two extremes. Creatinine which originates from creatine during fish sauce fermentation and receives only small bacterial decomposition is a possible marker for the quality control in fish sauce factories.The muscle and viscera of sardine and squid were fermented with 10 or 20% sodium chloride for a half year and a year, respectively. The above mentioned various compounds were determined during fermentation. Total free amino acid of 20% salt-preparation reached a peak after 5 months and declined a little after that. That of 10% salt-preparation reached a peak after 3 months and was larger in amount than that of 20% salt-preparation. These results suggest that fermentation by microorganisms was predominant in 10% salt-preparation.On a typical Vietnamese fish sauce, synthetic extracts were prepared and taste active components were determined by sensory analyses using omission and addition tests. Of the various compounds mentioned above, glutamic acid, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid were found to be taste active components. In peptide fractions, neutral and basic fraction enhanced sweet taste of the systhetic extract and acidic fraction gave sour taste.