ArticleFoods (Basel, Switzerland)2025
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.Foods (Basel, Switzerland) · 2026Article
- Effects of Deheading and Intestinal Removal on Protein Degradation and Quality Changes in ChilledFoods (Basel, Switzerland) · 2026Article
- Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Odor-Free Lyophilized Trout (Foods (Basel, Switzerland) · 2026Article
- Metabolomic analysis of microbial effects on quality and metabolite conversion in rapidly fermented salt-free shrimp by-product sauce.Food chemistry: X · 2025Article
- Comparative Study on the Nutritional, Textural and Flavor Profiles of Mandarin Fish (Foods (Basel, Switzerland) · 2025Article
- Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar.Foods (Basel, Switzerland) · 2025Article
- Impact of Steam Processing on the Physicochemical Properties and Flavor Profile ofFoods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated the quality of fish sauce subjected to various cooking methods (boiling for 10, 30, and 60 min and stir-frying for 10, 30, and 60 s) using sensory evaluation, electronic nose, gas chromatography-mass spectrometry, and free amino acid analysis. Thermal cooking processes significantly altered the flavor profile of the fish sauce. A total of 38 volatile compounds were identified and quantified, 10 of which were screened as key aroma-active compounds based on their high odor activity values (OAVs ≥ 1). The total OAV values of key flavor compounds were lowest in unheated fish sauce (346.51) and varied from 347.64 to 707.40 in heated fish sauce. The maximum total free amino acid contents in boiled and stir-fried fish sauce were 4862.52 mg/100 mL and 4922.49 mg/100 mL, respectively, which were significantly higher than those in unheated fish sauce (4577.54 mg/100 mL) (
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