Studies on Organic Acids in "Shottsuru" (Fish Sauce)
1969; Volume: 16; Issue: 12 Linguagem: Inglês
10.3136/nskkk1962.16.560
ISSN0029-0394
Autores Tópico(s)Tea Polyphenols and Effects
ResumoQuantitative determination of organic acids in "Shottsuru" (fish sauce) was done by means of a partition chromatography using silica gel and the changes in the amounts of organic acids were observed through the process of ripening.Eleven kinds of organic acids which were butyric, iso-butyric, propionic, acetic, oxal-acetic, pyruvic, fumaric, succinic, lactic and pyro-glutamic acids were confirmed in "Shottsuru"."Shottsuru" prepared in a longer ripening period contained much more organic acids than that in a shorter ripening period.Iso-butyric acid and acetic acid were about 30% of total organic acids respectively.
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