Aroma-Active Compounds in Salt-Fermented Anchovy

Y. J. Cha, G. H. Lee, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review


Volatile flavor compounds in salt-fermented anchovy with (koji) and without (control) added koji were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry and gas chromatography/olfactometry. Ninety-eight volatile compounds were detected in control and 96 in koji. These included 59 odor-active compounds, such as 16 aldehydes, 8 esters, 4 ketones, 1 sulfur, 1 alcohol, 1 acid and 28 unknowns. Aldehydes and esters were found in the highest abundance in both samples. Alkylpyrazines (5) were found in koji only. Furthermore, the alcohols 3-methyl-1-butanol, 1-octen-3-ol and 2-phenylethanol were generally at higher levels in koji than in control. Based on odor intensity and odor values of volatile compounds in both samples, the most potent odorants were 1-octen-3-one (mushroom, earthy), (Z)-4-heptenal (rancid, boiled potato), (E,Z)-2,6-nonadienal (cucumber, melon), 3-methylbutanal (dark chocolate), 3-(methylthio)propanal (nutty, baked potato), ethyl 2-methylbutanoate (fruity, ripe apple), and ethyl 3-methylbutanoate (fruity, green apple). Other odorants, such as 1-penten-3-one (plastic bottle) and two unknowns (RI 1092 and RT 5.1 min), were more intense in control than koji treated samples.

Original languageEnglish (US)
Pages (from-to)131-147
Number of pages17
JournalACS Symposium Series
StatePublished - 1997
Externally publishedYes

ASJC Scopus subject areas

  • General Chemistry
  • General Chemical Engineering


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