A kind of fish sauce essence and its preparation method and application

Abstract

The invention belongs to the technical field of edible flavors, and discloses a fish sauce flavor, a preparation method and an application thereof. The fish sauce flavor provided by the invention can truly simulate the flavor of natural fermented fish sauce, create more flavor types for various foods, and meet the continuous pursuit of innovative needs of consumers. By adding 0.02% to 0.3% by mass of the fish sauce flavor to required food raw materials, the food can have the unique aroma of fish sauce, good lasting aroma, and penetrating aroma, and has the special sourness and umami taste of pickled fish sauce.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors, and particularly relates to a fish sauce flavor, a preparation method and application thereof. Background Art

[0002] Fish sauce is widely used in Southeast Asia, China's eastern coastal areas, Japan and the northern Philippines. It is an indispensable condiment for every meal in Japan's aquatic processed products, agricultural products and Vietnam. In China, fish sauce is mainly used for cooking and seasoning, especially in Fujian, Guangdong and other places, fish sauce is an indispensable condiment. The fermentation of fish sauce can be done by natural fermentation and artificial heat preservation fermentation. The natural fermentation method has a long production cycle, but the finished product has a good flavor; the artificial heat preservation fermentation method has a short production cycle, but the finished product has a relatively poor flavor. Fish sauce flavor simulates the special flavor of naturally fermented fish sauce, giving the food the natural and mellow fish sauce flavor required, and is also safe, healthy, and has stable flavor.

[0003] However, current fish sauce flavors cannot truly simulate the flavor of naturally fermented fish sauce and cannot meet consumers' ever-increasing demand for innovation. Summary of the invention

[0004] The invention aims to develop a fish sauce flavor with full and realistic aroma, strong sauce aroma and good lasting fragrance.

[0005] The first aspect of the present invention aims to provide a fish sauce flavor.

[0006] The purpose of the second aspect of the present invention is to provide a method for preparing the fish sauce flavor of the first aspect of the present invention.

[0007] The purpose of the third aspect of the present invention is to provide the use of the fish sauce flavor of the first aspect of the present invention in food.

[0008] The fourth aspect of the present invention is to provide a dried radish with fish sauce flavor.

[0009] In order to achieve the above object, the technical solution adopted by the present invention is:

[0010] The first aspect of the present invention provides a fish sauce flavor, comprising the following ingredients: furanone, furfurylthiol, propanethiol, phenylethyl alcohol, glacial acetic acid, nonanal, 2-ethyl-3,5-dimethylpyrazine, benzyl alcohol, butyric acid, octanoic acid, 2,4-decadienal, dimethyl disulfide, decyl acetate, ethyl decanoate, ethyl myristate, ethyl hexadecanoate, ethyl thioacetate, methylfurfuryl disulfide, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, isovaleric acid, propanethiol, 2,4-decadienal, dimethyl disulfide, decyl acetate, ethyl decanoate, ethyl tetradecanoate, ethyl hexadecanoate, ethyl thioacetate, methylfurfuryl disulfide, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, isovaleric acid, propanethiol ... tetradecanoate, ethyl Octyl lactone, dimethyl sulfide, methylcyclopentenol ketone, 3-mercapto-2-pentanone, 3-methylthiopropanal, 2-methyltetrahydrofuran-3-one, 2-methylpyrazine, 2-methyl-3-mercaptofuran, methyl (2-methyl-3-furanyl) disulfide, 2-methyltetrahydrofuran-3-thiol, thiothiazole, 3-methylthiopropanol, 2,4-nonadienal, 1-octen-3-one, propionic acid, 2-pentylthiophene, triacetin, trimethylamine and propylene glycol.

[0011] In some embodiments of the present invention, the following components are included in percentage by mass:

[0012] Furanone 0.5% to 2%, furfurylthiol 0.0001% to 0.001%, propylthiol 0.0001% to 0.001%, phenylethyl alcohol 0.02% to 0.1%, 2-glacial acetic acid 0.1% to 1%, nonanal 0.0005% to 0.001%, 2-ethyl-3,5-dimethylpyrazine 0.01% to 0.05%, benzyl alcohol 0.5% to 2%, butyric acid 0.5% to 2%, octanoic acid 0.1% to 0.5%, 2,4-decadienal 0.0001% to 0.001%, di Methyl disulfide 0.01% to 0.05%, decyl acetate 0.01% to 0.05%, ethyl decanoate 0.01% to 0.05%, ethyl tetradecanoate 0.01% to 0.05%, ethyl hexadecanoate 0.01% to 0.05%, ethyl thioacetate 0.01% to 0.05%, methyl furfuryl disulfide 0.002% to 0.01%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01% to 0.1%, isovaleric acid 0.5% to 2%, propyl octanolactone 0. 0.0005%~0.002%, dimethyl sulfide 0.5%~1%, methylcyclopentenol ketone 0.05%~0.2%, 3-mercapto-2-pentanone 0.002%~0.01%, 3-methylthiopropionaldehyde 0.05%~0.2%, 2-methyltetrahydrofuran-3-one 0.01%~0.1%, 2-methylpyrazine 0.001%~0.01%, 2-methyl-3-mercaptofuran 0.02%~0.1%, methyl (2-methyl-3-furanyl) disulfide 0.002%~ 0.01%, 2-methyltetrahydrofuran-3-thiol 0.02%~0.1%, thiothiazole 0.5%~3%, 3-methylthiopropanol 0.02%~0.1%, 2,4-nonadienal 0.0001%~0.001%, 1-octene-3-one 0.0001%~0.001%, propionic acid 0.1%~0.5%, 2-pentylthiophene 0.001~0.01%, triacetin 2.5%~10%, trimethylamine 0.2%~1%, propylene glycol 75%~90%.

[0013] In some embodiments of the present invention, the following components are included in percentage by mass:

[0014] Furanone 0.6% to 1.5%, furfurylthiol 0.0001% to 0.0007%, propylthiol 0.0001% to 0.001%, phenylethyl alcohol 0.02% to 0.06%, 2-glacial acetic acid 0.1% to 0.5%, nonanal 0.0005% to 0.0008%, 2-ethyl-3,5-dimethylpyrazine 0.01% to 0.03%, benzyl alcohol 0.5% to 1%, butyric acid 0.5% to 1%, octanoic acid 0.1% to 0.3%, 2,4-decadienal 0.0001% to 0.00 9%, dimethyl disulfide 0.03%-0.05%, decyl acetate 0.01%-0.04%, ethyl decanoate 0.03%-0.05%, ethyl tetradecanoate 0.03%-0.05%, ethyl hexadecanoate 0.03%-0.05%, ethyl thioacetate 0.01%-0.05%, methyl furfuryl disulfide 0.002%-0.005%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01%-0.1%, isovaleric acid 1%-2%, propyl octanolactone 0. 0.005%~0.001%, dimethyl sulfide 0.5%~0.8%, methylcyclopentenol ketone 0.05%~0.1%, 3-mercapto-2-pentanone 0.002%~0.05%, 3-methylthiopropionaldehyde 0.05%~0.15%, 2-methyltetrahydrofuran-3-one 0.01%~0.06%, 2-methylpyrazine 0.001%~0.005%, 2-methyl-3-mercaptofuran 0.02%~0.06%, methyl (2-methyl-3-furanyl) disulfide 0.002% ~0.008%, 2-methyltetrahydrofuran-3-thiol 0.02%~0.05%, thiothiazole 2%~3%, 3-methylthiopropanol 0.02%~0.07%, 2,4-nonadienal 0.0001%~0.0008%, 1-octene-3-one 0.0005%~0.001%, propionic acid 0.1%~0.3%, 2-pentylthiophene 0.001~0.008%, triacetin 3%~10%, trimethylamine 0.2%~0.8%, propylene glycol 80%~90%.

[0015] In some embodiments of the present invention, the following components are included in percentage by mass: 0.8% to 1.3% furanone, 0.0002% to 0.0005% furfurylthiol, 0.0001% to 0.0003% propylthiol, 0.04% to 0.05% phenylethyl alcohol, 0.1% to 0.2% glacial acetic acid, 0.0005% to 0.0006% nonanal, 0.01% to 0.02% 2-ethyl-3,5-dimethylpyrazine, 0.5% to 0.6% benzyl alcohol, 0.5% to 0.65% butyric acid, 0.1% to 0.05% octanoic acid. 2%, 2,4-decadienal 0.0005%~0.0006%, dimethyl disulfide 0.04%~0.05%, decyl acetate 0.02%~0.03%, ethyl decanoate 0.04%~0.05%, ethyl tetradecanoate 0.04%~0.05%, ethyl hexadecanoate 0.03%~0.04%, ethyl thioacetate 0.04%~0.05%, methyl furfuryl disulfide 0.003%~0.004%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01%~0.1%, isothioic acid 0.04%~0.05%, methyl furfuryl disulfide 0.003%~0.004%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01%~0.1%, Valeric acid 1.2% to 2%, propyl octanolactone 0.0005% to 0.0006%, dimethyl sulfide 0.5% to 0.6%, methyl cyclopentenol ketone 0.05% to 0.06%, 3-mercapto-2-pentanone 0.002% to 0.03%, 3-methylthiopropionaldehyde 0.1% to 0.15%, 2-methyltetrahydrofuran-3-one 0.01% to 0.02%, 2-methylpyrazine 0.001% to 0.003%, 2-methyl-3-mercaptofuran 0.02% to 0.04%, methyl (2-methyl-3-furanyl) Disulfide 0.002%~0.005%, 2-methyltetrahydrofuran-3-thiol 0.02%~0.03%, thiothiazole 2%~3%, 3-methylthiopropanol 0.04%~0.05%, 2,4-nonadienal 0.0002%~0.0006%, 1-octene-3-one 0.0007%~0.001%, propionic acid 0.1%~0.2%, 2-pentylthiophene 0.006~0.008%, triacetin 5%~10%, trimethylamine 0.4%~0.5%, propylene glycol 81%~89%.

[0016] The second aspect of the present invention provides a method for preparing the fish sauce flavor of the first aspect of the present invention, comprising the following steps:

[0017] The methylcyclopentenol ketone, furanone and triacetin were mixed, heated and stirred until completely dissolved, mixed with propylene glycol, stirred, and mixed with furfuryl mercaptan, propyl mercaptan, phenylethyl alcohol, glacial acetic acid, nonanal, 2-ethyl-3,5-dimethylpyrazine, benzyl alcohol, butyric acid, octanoic acid, 2,4-decadienal, dimethyl disulfide, decyl acetate, ethyl decanoate, ethyl tetradecanoate, ethyl hexadecanoate, ethyl thioacetate, methylfurfuryl disulfide, 2-ethyl-4-hydroxy-5-methyl-3(2H )-furanone, isovaleric acid, propyl octanolactone, dimethyl sulfide, 3-mercapto-2-pentanone, 3-methylthiopropionaldehyde, 2-methyltetrahydrofuran-3-one, 2-methylpyrazine, 2-methyl-3-mercaptofuran, methyl (2-methyl-3-furanyl) disulfide, 2-methyltetrahydrofuran-3-thiol, thiothiazole, 3-methylthiopropanol, 2,4-nonadienal, 1-octen-3-one, propionic acid, 2-pentylthiophene and trimethylamine are mixed to obtain fish sauce flavor.

[0018] The third aspect of the present invention provides the use of the fish sauce flavor of the first aspect of the present invention in food.

[0019] In some embodiments of the present invention, the fish sauce flavor is added to the food in an amount of 0.01 wt % to 0.5 wt %.

[0020] In some embodiments of the present invention, the fish sauce flavor is added to the food in an amount of 0.02 wt % to 0.5 wt %.

[0021] In some embodiments of the present invention, the fish sauce flavor is added to the food in an amount of 0.02 wt % to 0.1 wt %.

[0022] In some embodiments of the present invention, the food includes at least one of condiments, sauces, meat products, pickled foods, and snack foods.

[0023] A fourth aspect of the present invention provides a dried radish with fish sauce flavor, comprising the fish sauce essence of the first aspect of the present invention.

[0024] In some embodiments of the present invention, the amount of the fish sauce flavor added to the fish sauce flavored dried radish is 0.01 wt % to 0.5 wt %.

[0025] In some embodiments of the present invention, the amount of the fish sauce flavor added to the fish sauce flavored dried radish is 0.02wt% to 0.1wt%.

[0026] In some embodiments of the present invention, the fish sauce flavored dried radish further comprises salt, monosodium glutamate, I+G, ethyl maltol, citric acid, soybean paste, soybean salad oil, sesame oil and dried radish.

[0027] The beneficial effects of the present invention are:

[0028] The fish sauce flavor provided by the invention can truly simulate the flavor of natural fermented fish sauce, create more flavor types for various foods, and meet consumers' continuous pursuit of innovative needs.

[0029] The fish sauce flavoring of the present invention is added into the required food raw materials at a mass percentage of 0.02% to 0.3%, so that the food can have the unique aroma of fish sauce, good lasting aroma, and penetrating aroma, and has the special sourness and freshness of pickled fish sauce. The food can be used as a food additive in the production of fish sauce, flavor sauces, snacks, condiments and other foods and condiments.

[0030] The preparation method of the fish sauce flavor essence provided by the invention has simple steps and is suitable for industrial practice. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below through specific examples.

[0032] It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0033] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0034] The raw materials involved in the following examples are all commercially available.

[0035] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0036] Example 1

[0037] This embodiment provides a fish sauce flavor (100g fish sauce flavor), and the raw material composition is shown in Table 1:

[0038] Table 1 Raw material composition of fish sauce flavor of Example 1

[0039]

[0040]

[0041] The preparation method of the fish sauce flavor comprises the following steps: accurately weighing the above raw materials at room temperature, mixing methylcyclopentenol ketone, furanone and triacetin with heating and stirring until they are completely dissolved, mixing with propylene glycol, stirring evenly, and then adding other raw materials and stirring evenly to obtain the fish sauce flavor.

[0042] Example 2

[0043] A fish sauce flavor (100g fish sauce flavor), the raw material composition is shown in Table 2:

[0044] Table 2 Raw material composition of fish sauce flavor of Example 2

[0045]

[0046]

[0047] The preparation method of the fish sauce flavor comprises the following steps: accurately weighing the above raw materials at room temperature, mixing methylcyclopentenol ketone, furanone and triacetin with heating and stirring until they are completely dissolved, mixing with propylene glycol, stirring evenly, and then adding other raw materials and stirring evenly to obtain the fish sauce flavor.

[0048] Example 3

[0049] A fish sauce flavor (100g fish sauce flavor), the raw material composition is as shown in Table 3:

[0050] Table 3 Raw material composition of fish sauce flavor of Example 3

[0051]

[0052] The preparation method of the fish sauce flavor comprises the following steps: accurately weighing the above raw materials at room temperature, mixing methylcyclopentenol ketone, furanone and triacetin with heating and stirring until they are completely dissolved, mixing with propylene glycol, stirring evenly, and then adding other raw materials and stirring evenly to obtain the fish sauce flavor.

[0053] The fish sauce flavor lacks some ingredients, resulting in the loss of fish sauce flavor.

[0054] Application Examples

[0055] 1. Application of fish sauce essence in low-grade fish sauce

[0056] The fish sauce flavor of Example 1 was applied to commercially available third-grade fish sauce, and the formula is shown in Table 4.

[0057] Table 4 Fish sauce recipe

[0058] Ingredients Mass fraction Commercially available third-grade fish sauce 99.9 The fish sauce flavor of Example 1 0.1

[0059] It can be seen from the above formula that the amount of the fish sauce flavor of the present invention is only 0.1% of the total mass, which is very small.

[0060] A sensory evaluation panel of 50 people scored the fish sauce aroma, rotten fish smell, sauce flavor and preference of the commercially available third-grade fish sauce, the commercially available first-grade fish sauce (purchased in the market, grading standard SBT 10324-1999) and the third-grade fish sauce after adding the fish sauce flavor of Example 1 from the same fish sauce manufacturer (1 to 10 points), with 1 being the weakest and 10 being the strongest. The sensory evaluation indexes are the fish sauce aroma, rotten fish smell, sauce flavor and preference. The highest score and the lowest score were removed, and the scores were averaged.

[0061] The average evaluation results are shown in Table 5. The fish sauce flavor of Example 1 added to the fish sauce well exhibits the characteristic flavor of natural fish sauce, and can also mask the remaining rancid smell due to insufficient aging time to a certain extent, thus better meeting the needs of consumers. The fish sauce flavor developed by the present invention has good temperature resistance, high authenticity, and long-lasting and stable flavor.

[0062] Table 5 Sensory evaluation results

[0063]

[0064] 2. Application of fish sauce essence in fish sauce flavored dried radish

[0065] The fish sauce essence of Example 1 and Example 2 was applied to fish sauce flavored dried radish, and the formula was shown in Table 6.

[0066] Table 6 Fish sauce flavored dried radish recipe

[0067]

[0068]

[0069] It can be seen from the above formula that the amount of the fish sauce flavor of the present invention is only 0.02% of the total mass, which is very small.

[0070] A 50-person sensory evaluation panel scored the fish sauce flavored dried radish on a 10-point scale, with 1 being the weakest and 10 being the strongest. The sensory evaluation indicators were fish sauce aroma, sauce flavor, overall coordination, and realism. The highest and lowest scores were removed, and the scores were averaged.

[0071] The sensory evaluation results are shown in Table 7. The performance of Example 1 in terms of fish sauce aroma, overall coordination and fidelity is better than that of Example 2, and the performance of Example 2 in terms of sauce flavor is more prominent. It can be seen that the fish sauce flavor of the present invention, such as the flavor (Example 2) prepared by adjusting and lacking some substances, has a significant difference in effect.

[0072] Table 7 Sensory evaluation results

[0073] Evaluation index (10 points) Fish sauce aroma Sauce flavor Overall coordination Realism Fish sauce flavored radish (Example 1) 9.25 8.8 9.0 9.225 Fish sauce flavored radish (Example 2) 8.5 9.375 8.75 8.85

[0074] The above is a detailed description of the embodiments of the present invention, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A fish sauce flavor, comprising the following ingredients: furanone, furfurylthiol, propylthiol, phenylethyl alcohol, glacial acetic acid, nonanal, 2-ethyl-3,5-dimethylpyrazine, benzyl alcohol, butyric acid, octanoic acid, 2,4-decadienal, dimethyl disulfide, decyl acetate, ethyl decanoate, ethyl myristate, ethyl hexadecanoate, ethyl thioacetate, methylfurfuryl disulfide, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, isovaleric acid, propyl octanolactone, dimethyl sulfide, methylcyclopentenol ketone, 3-mercapto-2-pentanone, 3-methylthiopropanal, 2-methyltetrahydrofuran-3-one, 2-methylpyrazine, 2-methyl-3-mercaptofuran, methyl (2-methyl-3-furanyl) disulfide, 2-methyltetrahydrofuran-3-thiol, thiothiazole, 3-methylthiopropanol, 2,4-nonadienal, 1-octen-3-one, propionic acid, 2-pentylthiophene, triacetin, trimethylamine and propylene glycol.

2. The fish sauce flavor according to claim 1, characterized in that The invention comprises the following components by mass percentage: 0.5% to 2% furanone, 0.0001% to 0.001% furfurylthiol, 0.0001% to 0.001% propanethiol, 0.02% to 0.1% phenylethyl alcohol, 0.1% to 1% 2-glacial acetic acid, 0.0005% to 0.001% nonanal, 0.01% to 0.05% 2-ethyl-3,5-dimethylpyrazine, 0.5% to 2% benzyl alcohol, 0.5% to 2% butyric acid, 0.1% to 0.5% octanoic acid, 0.00 0.01%~0.001%, dimethyl disulfide 0.01%~0.05%, decyl acetate 0.01%~0.05%, ethyl decanoate 0.01%~0.05%, ethyl tetradecanoate 0.01%~0.05%, ethyl hexadecanoate 0.01%~0.05%, ethyl thioacetate 0.01%~0.05%, methyl furfuryl disulfide 0.002%~0.01%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01%~0.1%, isovaleric acid 0.5%~2 %, propyl octanolactone 0.0005%~0.002%, dimethyl sulfide 0.5%~1%, methyl cyclopentenol ketone 0.05%~0.2%, 3-mercapto-2-pentanone 0.002%~0.01%, 3-methylthiopropionaldehyde 0.05%~0.2%, 2-methyltetrahydrofuran-3-one 0.01%~0.1%, 2-methylpyrazine 0.001%~0.01%, 2-methyl-3-mercaptofuran 0.02%~0.1%, methyl (2-methyl-3-furanyl) disulfide 0.0 02%~0.01%, 2-methyltetrahydrofuran-3-thiol 0.02%~0.1%, thiothiazole 0.5%~3%, 3-methylthiopropanol 0.02%~0.1%, 2,4-nonadienal 0.0001%~0.001%, 1-octene-3-one 0.0001%~0.001%, propionic acid 0.1%~0.5%, 2-pentylthiophene 0.001~0.01%, triacetin 2.5%~10%, trimethylamine 0.2%~1%, propylene glycol 75%~90%.

3. The fish sauce flavor according to claim 1, characterized in that The invention comprises the following components by mass percentage: furanone 0.6% to 1.5%, furfurylthiol 0.0001% to 0.0007%, propylthiol 0.0001% to 0.001%, phenylethyl alcohol 0.02% to 0.06%, 2-glacial acetic acid 0.1% to 0.5%, nonanal 0.0005% to 0.0008%, 2-ethyl-3,5-dimethylpyrazine 0.01% to 0.03%, benzyl alcohol 0.5% to 1%, butyric acid 0.5% to 1%, octanoic acid 0.1% to 0.3%, 2,4-decadienal 0. .0001%~0.0009%, dimethyl disulfide 0.03%~0.05%, decyl acetate 0.01%~0.04%, ethyl decanoate 0.03%~0.05%, ethyl tetradecanoate 0.03%~0.05%, ethyl hexadecanoate 0.03%~0.05%, ethyl thioacetate 0.01%~0.05%, methyl furfuryl disulfide 0.002%~0.005%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01%~0.1%, isovaleric acid 1%~2% , propyl octanolactone 0.0005%~0.001%, dimethyl sulfide 0.5%~0.8%, methyl cyclopentenol ketone 0.05%~0.1%, 3-mercapto-2-pentanone 0.002%~0.05%, 3-methylthiopropionaldehyde 0.05%~0.15%, 2-methyltetrahydrofuran-3-one 0.01%~0.06%, 2-methylpyrazine 0.001%~0.005%, 2-methyl-3-mercaptofuran 0.02%~0.06%, methyl (2-methyl-3-furanyl) disulfide 0. 002%~0.008%, 2-methyltetrahydrofuran-3-thiol 0.02%~0.05%, thiothiazole 2%~3%, 3-methylthiopropanol 0.02%~0.07%, 2,4-nonadienal 0.0001%~0.0008%, 1-octene-3-one 0.0005%~0.001%, propionic acid 0.1%~0.3%, 2-pentylthiophene 0.001~0.008%, triacetin 3%~10%, trimethylamine 0.2%~0.8%, propylene glycol 80%~90%.

4. The fish sauce flavor according to claim 2, characterized in that: The invention comprises the following components by mass percentage: 0.8% to 1.3% furanone, 0.0002% to 0.0005% furfurylthiol, 0.0001% to 0.0003% propylthiol, 0.04% to 0.05% phenylethyl alcohol, 0.1% to 0.2% glacial acetic acid, 0.0005% to 0.0006% nonanal, 0.01% to 0.02% 2-ethyl-3,5-dimethylpyrazine, 0.5% to 0.6% benzyl alcohol, 0.5% to 0.65% butyric acid, 0.1% to 0.2% octanoic acid, 2,4-decanediol, 0.01% to 0.02% 2-ethyl-3,5-dimethylpyrazine, 0.01% to 0.02% benzyl alcohol, 0.01% to 0.02% octanoic acid, 0.01% to 0.02% 2-ethyl-3,5-dimethylpyrazine ...001% to 0.02% octanoic acid, 0.0001% to 0. Enal 0.0005%-0.0006%, dimethyl disulfide 0.04%-0.05%, decyl acetate 0.02%-0.03%, ethyl decanoate 0.04%-0.05%, ethyl tetradecanoate 0.04%-0.05%, ethyl hexadecanoate 0.03%-0.04%, ethyl thioacetate 0.04%-0.05%, methyl furfuryl disulfide 0.003%-0.004%, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone 0.01%-0.1%, isovaleric acid 1.2% ~2%,propyl octanolactone 0.0005%~0.0006%,dimethyl sulfide 0.5%~0.6%,methyl cyclopentenol ketone 0.05%~0.06%,3-mercapto-2-pentanone 0.002%~0.03%,3-methylthiopropionaldehyde 0.1%~0.15%,2-methyltetrahydrofuran-3-one 0.01%~0.02%,2-methylpyrazine 0.001%~0.003%,2-methyl-3-mercaptofuran 0.02%~0.04%,methyl (2-methyl-3-furanyl) disulfide 0.002%~0.005%, 2-methyltetrahydrofuran-3-thiol 0.02%~0.03%, thiothiazole 2%~3%, 3-methylthiopropanol 0.04%~0.05%, 2,4-nonadienal 0.0002%~0.0006%, 1-octene-3-one 0.0007%~0.001%, propionic acid 0.1%~0.2%, 2-pentylthiophene 0.006~0.008%, triacetin 5%~10%, trimethylamine 0.4%~0.5%, propylene glycol 81%~89%.

5. The method for preparing the fish sauce flavor according to any one of claims 1 to 4, comprising the following steps: The methylcyclopentenol ketone, furanone and triacetin were mixed, heated and stirred until completely dissolved, mixed with propylene glycol, stirred, and mixed with furfuryl mercaptan, propyl mercaptan, phenylethyl alcohol, glacial acetic acid, nonanal, 2-ethyl-3,5-dimethylpyrazine, benzyl alcohol, butyric acid, octanoic acid, 2,4-decadienal, dimethyl disulfide, decyl acetate, ethyl decanoate, ethyl tetradecanoate, ethyl hexadecanoate, ethyl thioacetate, methylfurfuryl disulfide, 2-ethyl-4-hydroxy-5-methyl-3(2H )-furanone, isovaleric acid, propyl octanolactone, dimethyl sulfide, 3-mercapto-2-pentanone, 3-methylthiopropionaldehyde, 2-methyltetrahydrofuran-3-one, 2-methylpyrazine, 2-methyl-3-mercaptofuran, methyl (2-methyl-3-furanyl) disulfide, 2-methyltetrahydrofuran-3-thiol, thiothiazole, 3-methylthiopropanol, 2,4-nonadienal, 1-octen-3-one, propionic acid, 2-pentylthiophene and trimethylamine are mixed to obtain fish sauce flavor.

6. Use of the fish sauce flavor according to any one of claims 1 to 4 in food.

7. The use according to claim 6, characterized in that: The fish sauce flavor is added in an amount of 0.01 wt% to 0.5 wt% in food.

8. The use according to claim 6, characterized in that: The food comprises at least one of condiments, sauces, meat products, pickled foods and snack foods.

9. A dried radish with fish sauce flavor, comprising the fish sauce flavor according to any one of claims 1 to 4.

10. The dried radish with fish sauce flavor according to claim 9, characterized in that: The fish sauce flavored dried radish also comprises salt, monosodium glutamate, I+G, ethyl maltol, citric acid, soybean paste, soybean salad oil, sesame oil and dried radish.

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