Summary.
The source of the formation of branched chain volatile fatty acids (VFA) in fish sauce was investigated. Certain branched VFA were derived from the degradation of specific amino acids as iso-butyric acid from valine and iso-valeric acid from leucine. Short and long straight chain VFA were significantly higher in the linoleic acid added sample than in the control but did not significantly bring changes to the branched chain VFA. It is suggested that straight chain VFA developed from fish fats. Alanine and isoleucine did not have a clear influence on the production of volatile fatty acids.
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Received November 23, 2001 Accepted June 20, 2002 Published online December 18, 2002
RID="*"
ID="*" Part of this paper was presented in the 7th International Congress on Amino Acids and Proteins in Vienna, Austria from August 6–10, 2001.
Authors' address: Norlita G. Sanceda, Ph.D., Institute of Environmental Science for Human Life, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112, Japan, Fax: + 81-3-5978-5805, E-mail: lita@cc.ocha.ac.jp
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Sanceda, N., Suzuki, E. & Kurata, T. Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce. Amino Acids 24, 81–87 (2003). https://doi.org/10.1007/s00726-002-0325-5
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DOI: https://doi.org/10.1007/s00726-002-0325-5