73G-34 |
Development of fish sauces quantitative descriptive sensory aroma profile |
V. SUVANICH1, I. Maciel-Pedrote1, K. R. Cadwallader2, E. B. Moser3, C. Thongthai4, and W. Prinyawiwatkul1. (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, (2) Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 202 Agricultural Bioprocess Laboratory, 1302 West Pennsylvania Avenue, Urbana, IL 61801, (3) Experimental Statistics, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, (4) Department of Biotechnology, Mahidol University, Faculty of Science, Rama VI Street, Bangkok, 10400, Thailand Fish sauces have been used as traditional flavoring ingredients and as condiments in Asia and primarily in Southeast Asia. There are numerous types of fish sauces with unique tastes and aromas. Aroma is the key attribute used for quality measurement of fish sauce since saltiness overpowers other tastes. Our objective was to develop quantitative sensory aroma profile methodology describing major aroma attributes for Southeast Asian fish sauces. Modified sensory technique based on Quantitative Descriptive Analysis and Quantitative Flavor Profiling was used to describe aroma attributes of the six most consumed fish sauces in Thailand, including budu, tai-pla, premium nam-pla, typical nam-pla, anchovy extract mixture, and dried fish sauce. Fifteen assessors experienced in sensory evaluation were screened based upon their ability to discriminate, describe, and quantify the aromatic products. Trained assessors developed and fine-tuned descriptive aroma terms and identified references for the terms. They evaluated samples orthonasally or by Von Skramlik technique to assess the intensity of each attribute compared to the identified reference on an unstructured line scaling. Principal components (PCs), canonical discriminant, and biplot analyses were conducted to determine the placement of fish sauces in the aroma space. These techniques illustrate similarities and differences among sauces and their relationships with aroma attributes. Eigenvalues showed that the first six and eight PCs accounted for 73 and 83% of the variation in aroma scores, respectively. Aroma terms could be structured into four major dimensions. Fish sauces could be separated according to their intensities of fish oil/ocean-like/fishy aromas in contrast with their brothy/hydrolyzed protein aromas. Descriptive aroma attributes of fish sauces can be defined and used to interpret the pattern in quality ratings by trained assessors. This sensory aroma profile approach can be applied as an alternative standard index for a non-destructive quality measurement of fish sauces.
Session 73G, Sensory Evaluation
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