Fish sauce is rich in flavor, unique, which is part of the traditional seasoning. The fermentation cycle of fish sauce is too long and the salt content is too high to limit its development. However, low salt and quick-brewed fish show the deficiency of aroma. It is an important method to improve the quality of fish sauce by adding the microorganism to accelerate the formation of fish sauce and improve the aroma of fish sauce. This paper reviewed the methods of detection and identification of aroma substances in fish sauce, summarized the main characteristic aroma substances of 21 species in fi...
