VOLATILE COMPONENTS IN SALT-FERMENTED FISH AND SHRIMP PASTES

Volatile compounds in salt-fermented anchovy, big-eyed herring, hair t ail viscera, and shrimp pastes were compared by simultaneous steam dis tillation-solvent extraction/gas chromatography/mass spectrometry (SDE /GC/MS). A total of 155 volatile compounds were detected. Of these, 11 1 were positively identified consisting mainly of aldehydes, ketones, alcohols, eaters, aromatics, nitrogen-, and sulfur-containing compound s. Lipid-derived components, such as aldehydes, alcohols, and esters, comprised the majority of Volatile compounds from fish pastes, while h eterocyclic nitrogen-containing compounds, such as pyrazines, were pre dominant in shrimp paste.