https://www.selleckchem.com/pr....oducts/apo866-fk866.
BACKGROUND This study reports for the first time the physical, chemical and sensory characterization of a traditional fish sauce from Italy, called "Colatura di Alici", considered as the direct descendant of the ancient roman sauce "Garum". RESULTS Among the volatile compounds, carboxylic acids, aldehydes, sulphuric compounds and pyrazines were identified. The most abundant compounds identified were 3-methyl-butanoic acid, nonanal and 3-methyl-butanal. The sample A had the highest amount of volatile fatty acids ( 250 μg kg-1 )
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