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fish sauce flavor

General Material Information

Trivial Name fish sauce flavor
Synonyms
  • fish sauce type flavor, natural 56.32283 & PWD 56.32285

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Literature & References

None found
Publications by Perfumer & Flavorist
2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications
Publications by PubMed
Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.
Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.
Umami and the foods of classical antiquity.
Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.
Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces.
Exopeptidases and their application to reduce bitterness in food: a review.
[A study on formation of N-(nitrosomethyl) urea in experimental pig stomach gavaged with fish sauce].
Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce.
Reaction of tryptophan with carbohydrates: identification and quantitative determination of novel beta-carboline alkaloids in food.
Glutamate and the flavor of foods.
Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef.
Development of an enzymatic fish hydrolysate and its use in instant soup bases.
Improved utilization of marine species of low commercial value through the elaboration of hydrolysates.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fishy
fishy
General comment Fishy

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for fish sauce flavor usage levels up to:
not for fragrance use.

Safety references

None found