Download Flavor Chemistry of Ethnic Foods by F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho PDF
By F. Shahidi, C.-T. Ho (auth.), Fereidoon Shahidi, Chi-Tang Ho (eds.)
Ethnic and foreign meals have progressively been built-in into the day-by-day nutrition in North the US. even though, the present literature of style features and chemistry of such meals is still fragmentary and various. This publication provides a precis of the present prestige of data during this area.
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On day 3, a part of the spoiled fish was sampled out and analyzed. The remaining part was divided into two, one half was added with salt and the other half was without salt and both samples were further incubated for another day and the volatile acid contents were analyzed qualitatively and quantitatively. Small Scale Preparation (Aerobic and Anaerobic Fermentation) The same kind of fish were sliced and mixed with salt at a ratio of 3: 1. Two kinds of mixtures were prepared, one in the absence of air (anaerobic) and the other in the presence Formation of Volatile Acids during Fermentation of Fish Sauce 47 of air (aerobic).
Volatiles composition of kecap manis prepared from moromi filtrate brine fermented at different time (0-4 months) was qualitatively similar (Table 3). However, some quantitative differences were observed. In general, the volatiles present in kecap manis which changed with time of brine fermentation were divided into 3 groups. The first group was those which their presence did not differ quantitatively (their relative percentage area) with time of brine fermentation up to 4 months, these included, 2,3-butanedione, 2,3-pentanedione, ethanol, 2-methyldihydro-3-(2H)-furanone, 2-furanmenthanol, anethole and 5methyl-2-furancarboxaldehyde.
To achieve this, PLS-2 (Partial Least Square) analysis was performed. However, very low variation (the sum of PCI and PC3) either for X, or Y variable was obtained (Figure 3). Therefore, volatiles composition of kecap manis do not correlate well with its aroma, hence it can not be used for predicting its aroma profile. ACKNOWLEDGMENT The authors wish to thank the Directorate General of Higher Education, Ministry of Education and Culture of Indonesia for the financial support for this project via a University Research Graduate Education (URGE) project.