THE EXAMINATION OF FORMATION MECHANISM OF FISH SAUCE FLAVOR AND ITS IMPROVEMENT

对发酵鱼酱的挥发性风味进行了研究，充分了解其挥发性风味，有利于新型鲜味汤及相关产品的生产。它们作为掩盖味道的效用可能很高，它们可能会在日本广泛扎根。然而，必须指出的是，使用鱼露的主要困难之一是它的特殊气味，这对大多数日本人来说是不熟悉的。这一趋势反过来又引发了对鱼露的研究，以更好地改善其风味。采用净化捕集法对市售的各种鱼酱进行了分析。醛类中，2-甲基丙醛、2-甲基丁醛和3-甲基丁醛的丰度明显较高，2-呋喃甲醇似乎是一种主要形成于盐鱿鱼酱中的特定化合物。在摇鱿鱼酱中加入植瘤铕可取得较好的风味效果。研究了真菌培养过程中不同盐浓度对鱿鱼酱风味改善能力的影响。栽培用盐浓度越高，醛的丰度越低，产生的香气越令人满意。醛很容易转化为相应的醇和酸。在未加热的鱿鱼酱中，醛类物质的出现量很小，但在50℃以上加热时，醛类物质的出现量迅速增加。这表明控制醛的物质的存在。本研究结果将有助于开发利用微生物的食品加工新技术，并对鱼类废弃物进行有效利用。

The volatile flavor of fermented fish sauces has been investigated, and a full understanding of it is necessary to faciliate manufacture of new types of umami soup and related products. Their utility as a masking taste may be high and they may be made to take root in Japan widely. It must be pointed out, however, that one of the chief difficulties in using fish sauce is its peculiar smell which is unfamiliar to the perception of most Japanese. This trend has in turn initiated studies of fish sauce to better improve its flavor.Various fish sauces commercially available were analyzed using the purge-and-trap method. As for aldehydes, the abundance of 2-methylpropanal, 2- and 3-methylbutanal was substantially higher, and 2-furanmethanol seemed to be a specific compound largely formed in salted squid sauce.The addition of Eurotium herbariorum to shaking squid sauce produced a good result in flavor. The effect of salt concentration in cultivation of the fungus on the ability to improve the flavor of squid sauce was investigated. The higher the concentrations of salt for cultivation were, the lower the abundance of aldehydes was and the more desirable the aroma developed organoleptically. Aldehydes were easily converted into their corresponding alcohols and acids.Though the amounts of occurrence of aldehydes were very small in squid sauce which had not been heated, they increased rapidly when heated in more than 50ﾟC.This suggests that the existence of the material which controls an occurrence of aldehydes.The results of this research will contribute to the development of the new food processing technology using microorganisms and the effective use of the waste of fish.