Clustering of commercial fish sauce products based on an e-panel technique
Mitsutoshi Nakano,
Yoshimasa Sagane,
Ryosuke Koizumi,
Yozo Nakazawa,
Masao Yamazaki,
Kiyoharu Ikehama,
Koichi Yoshida,
Toshihiro Watanabe,
Katsumi Takano,
Hiroaki Sato
Affiliations
Mitsutoshi Nakano
Department 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, Japan
Yoshimasa Sagane
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
Ryosuke Koizumi
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
Yozo Nakazawa
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
Masao Yamazaki
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
Kiyoharu Ikehama
Alpha M.O.S. Japan K.K., 1-5-4 Takanawa, Minato-ku, Tokyo 108-0074, Japan
Koichi Yoshida
Alpha M.O.S. Japan K.K., 1-5-4 Takanawa, Minato-ku, Tokyo 108-0074, Japan
Toshihiro Watanabe
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
Katsumi Takano
Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
Hiroaki Sato
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan; Corresponding author.
Fish sauce is a brownish liquid seasoning with a characteristic flavor that is produced in Asian countries and limited areas of Europe. The types of fish and shellfish and fermentation process used in its production depend on the region from which it derives. Variations in ingredients and fermentation procedures yield end products with different smells, tastes, and colors. For this data article, we employed an electronic panel (e-panel) technique including an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye), in which smell, taste, and color are evaluated by sensors instead of the human nose, tongue, and eye to avoid subjective error. The presented data comprise clustering of 46 commercially available fish sauce products based separate e-nose, e-tongue, and e-eye test results. Sensory intensity data from the e-nose, e-tongue, and e-eye were separately classified by cluster analysis and are shown in dendrograms. The hierarchical cluster analysis indicates major three groups on e-nose and e-tongue data, and major four groups on e-eye data.
