Identification and characterization of the aroma-impact components of Thai fish sauce

Keyphrases

• 3-methylbutanal 100%
• Butanoic Acid 100%
• Thai 100%
• Fish Sauce 100%
• Impact Components 100%
• Methylthiol 66%
• Methanethiol 66%
• Odor Activity Value 66%
• Propanol 66%
• Dimethyl Trisulfide 66%
• Aroma Extract Dilution Analysis 66%
• Static Headspace 66%
• Dilution Analysis 66%
• Methyl 33%
• Aldehydes 33%
• Ethyl 33%
• Sulfur Compounds 33%
• Isolation Method 33%
• Headspace 33%
• Gas Chromatography-mass Spectrometry-olfactometry (GC-MS-O) 33%
• Phenylacetaldehyde 33%
• 3-methylbutanoic Acid 33%
• Stable Isotope Analysis 33%
• Solvent-assisted Flavor Evaporation 33%
• GC-Mass Spectrometry 33%
• 2-Methylbutanal 33%
• 2-Phenylacetic Acid 33%
• 3(2H)-furanones 33%
• Low Volatility 33%
• (Z)-1,5-octadien-3-one 33%
• Headspace Solid-phase Microextraction 33%
• Active Odorants 33%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 33%
• Direct Solvent Extraction 33%
• Omission Study 33%
• 4-hydroxy-2 33%
• Extraction Solvent 33%
• Aroma Recombination 33%

Food Science

• 2-Methylbutanal 14%
• Solid Phase Microextraction 14%
• 3-Methylbutanoic Acid 14%

Chemistry

• Solvent Extraction 20%