Taste Compounds of Rapid Processed Sardine Sauce

In order to investigate the organoleptic properties of rapid processed sardine sauce which was prepared using sardine autolysates and sardine meal koji, the taste endowing compounds were analysed. The chemical compositions of the rapid processed sardine sauce fermented for 15 days at were in total nitrogen, in amino type nitrogen, in free amino acid, and the salinity was (W/V). the predominant free amino acid in the sauce were glutamic acid, lysine, aspartic acid, valine and leucine. Those amino acids held of total free amino acids. The content of IMP was . The rapid processed sardine sauce was comparable to traditional anchovy sauce which was fermented at ambient temperature for one year in the distribution and concentrations of nitrogenous compounds and organoleptic properties.