Determination of volatile compounds in fish sauces prepared from the wasteof the frigate mackerel surimi processing and a comparison with those in several Asian fish sauces

A fish sauce (WS) prepared from wastes from the processing process of friga te mackerel into frozen surimi was compared in volatile compounds with a fi sh sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel and several kinds of Asian fish sauces. In WS and MMS, only a few kinds of volatile acids (VA), but no butanoic and pentanoic acids were dete cted. However, many kinds of VA including butanoic and pentanoic acids were detected in Asian fish sauces. Particularly in yuiru (yui.), much of the b utanoic and 4-methylpentanoic acids were detected. The result of a taste pa nel test showed that the elemental flavor factors of WS and MMS were agreea ble and produced a moderate flavor and that of yui. produced a disagreeable flavor and an irritant. Moreover a positive correlation was observed betwe en the total amount of VA and pH of the sauce, while a negative correlation was found between the agreeability of flavor and the pH.