Data on volatile compounds in fermented materials used for salmon fish sauce production

Data on volatile compounds in fermented materials used for salmon fish sauce production

This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion...

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Main Authors: Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato
Format: Article
Language:English
Published: Elsevier 2018-02-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340917306030
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spelling doaj-f9ae2cd45fd74d18bcb916cae20afe9f2020-11-25T00:47:27ZengElsevierData in Brief2352-34092018-02-0116154156Data on volatile compounds in fermented materials used for salmon fish sauce productionMitsutoshi Nakano0Yoshimasa Sagane1Ryosuke Koizumi2Yozo Nakazawa3Masao Yamazaki4Toshihiro Watanabe5Katsumi Takano6Hiroaki Sato7Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan; The Organization for the Promotion of International Relationship, 709, 1-1-7 Motoakasaka, Minato-ku, Tokyo 107-0051, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan; Corresponding author.This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4–94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet. Keywords: Fish sauce, Volatile compound, Flavor, GC/MShttp://www.sciencedirect.com/science/article/pii/S2352340917306030
collection DOAJ
language English
format Article
sources DOAJ
author Mitsutoshi Nakano
Yoshimasa Sagane
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Toshihiro Watanabe
Katsumi Takano
Hiroaki Sato
spellingShingle Mitsutoshi Nakano
Yoshimasa Sagane
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Toshihiro Watanabe
Katsumi Takano
Hiroaki Sato
Data on volatile compounds in fermented materials used for salmon fish sauce production
Data in Brief
author_facet Mitsutoshi Nakano
Yoshimasa Sagane
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Toshihiro Watanabe
Katsumi Takano
Hiroaki Sato
author_sort Mitsutoshi Nakano
title Data on volatile compounds in fermented materials used for salmon fish sauce production
title_short Data on volatile compounds in fermented materials used for salmon fish sauce production
title_full Data on volatile compounds in fermented materials used for salmon fish sauce production
title_fullStr Data on volatile compounds in fermented materials used for salmon fish sauce production
title_full_unstemmed Data on volatile compounds in fermented materials used for salmon fish sauce production
title_sort data on volatile compounds in fermented materials used for salmon fish sauce production
publisher Elsevier
series Data in Brief
issn 2352-3409
publishDate 2018-02-01
description This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4–94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet. Keywords: Fish sauce, Volatile compound, Flavor, GC/MS
url http://www.sciencedirect.com/science/article/pii/S2352340917306030
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