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CLC number: TS254.5

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Received: 2008-01-17

Revision Accepted: 2008-09-23

Crosschecked: 2008-11-10

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Journal of Zhejiang University SCIENCE B 2008 Vol.9 No.12 P.977-981

http://doi.org/10.1631/jzus.B0820021


Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry


Author(s):  Yuan-fan YANG, Shen-ru CHEN, Hui NI, Xing-qian YE

Affiliation(s):  School of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310029, China; more

Corresponding email(s):   yuanfan@jmu.edu.cn, psu@zju.edu.cn

Key Words:  Fish sauce, Fuzhou Yulu, Volatile component, Purge and trap, Gas chromatography-mass spectrometry (GC-MS)


Yuan-fan YANG, Shen-ru CHEN, Hui NI, Xing-qian YE. Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry[J]. Journal of Zhejiang University Science B, 2008, 9(12): 977-981.

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author="Yuan-fan YANG, Shen-ru CHEN, Hui NI, Xing-qian YE",
journal="Journal of Zhejiang University Science B",
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doi="10.1631/jzus.B0820021"
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%T Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry
%A Yuan-fan YANG
%A Shen-ru CHEN
%A Hui NI
%A Xing-qian YE
%J Journal of Zhejiang University SCIENCE B
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%P 977-981
%@ 1673-1581
%D 2008
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B0820021

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T1 - Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry
A1 - Yuan-fan YANG
A1 - Shen-ru CHEN
A1 - Hui NI
A1 - Xing-qian YE
J0 - Journal of Zhejiang University Science B
VL - 9
IS - 12
SP - 977
EP - 981
%@ 1673-1581
Y1 - 2008
PB - Zhejiang University Press & Springer
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DOI - 10.1631/jzus.B0820021


Abstract: 
volatile components of fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry (GC-MS), and two pretreatment methods, i.e., purge and trap (P&T) GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P&T-GC-MS method determined 12 components, including sulfur-containing constituents (such as dimethyl disulfide), nitrogen-containing constituents (such as pyrazine derivatives), aldehydes and ketones. Ethyl acetate extraction followed by GC-MS method detected 10 components, which were mainly volatile organic acids (such as benzenepropanoic acid) and esters. Neither of the two methods detected alcohols or trimethylamine. This study offers an important reference to determine volatile flavor components of traditional fish sauce through modern analysis methods.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

Reference

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