fish sauce flavor

fish sauce type flavor, natural 56.32283 & PWD 56.32285 Perfumer & Flavorist: 2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications PubMed: Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content. PubMed: Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS. PubMed: Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions. PubMed: Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation. PubMed: Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). PubMed: 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). PubMed: Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce. PubMed: Electrodialysis desalination of fish sauce: electrodialysis performance and product quality. PubMed: Umami and the foods of classical antiquity. PubMed: Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry. PubMed: Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces. PubMed: Exopeptidases and their application to reduce bitterness in food: a review. PubMed: [A study on formation of N-(nitrosomethyl) urea in experimental pig stomach gavaged with fish sauce]. PubMed: Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce. PubMed: Reaction of tryptophan with carbohydrates: identification and quantitative determination of novel beta-carboline alkaloids in food. PubMed: Glutamate and the flavor of foods. PubMed: Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef. PubMed: Development of an enzymatic fish hydrolysate and its use in instant soup bases. PubMed: Improved utilization of marine species of low commercial value through the elaboration of hydrolysates.