Volatile Components in Salt‐Fermented Fish and Shrimp Pastes

Research output: Contribution to journalArticlepeer-review


Volatile compounds in salt‐fermented anchovy, big‐eyed herring, hair tail viscera, and shrimp pastes were compared by simultaneous steam distillation‐solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). A total of 155 volatile compounds were detected. Of these, 111 were positively identified consisting mainly of aldehydes, ketones, alcohols, esters, aromatics, nitrogen‐, and sulfur‐containing compounds. Lipid‐derived components, such as aldehydes, alcohols, and esters, comprised the majority of volatile compounds from fish pastes, while heterocyclic nitrogen‐containing compounds, such as pyrazines, were predominant in shrimp paste.

Original languageEnglish (US)
Pages (from-to)19-24
Number of pages6
JournalJournal of food science
Issue number1
StatePublished - Jan 1995
Externally publishedYes


  • fermented fish
  • flavor volatiles
  • heterocyclic compounds
  • lipid‐derived components
  • shrimp paste

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Volatile Components in Salt‐Fermented Fish and Shrimp Pastes'. Together they form a unique fingerprint.

Cite this