Volatile flavor compounds of some kinds of dried and smoked fish.

Abstract

Volatile flavor compounds of seven kinds of dried and smoked fish, such as soda-katsuobushi (dried frigate mackerel), mold-cultured soda-katsuobushi, sababushi (dried mackerel), mold-cultured sababushi, magurobushi (dried tuna), muroajibushi (dried mackerel scad) and katsuobushi (dried bonito) were analyzed, and the differences in flavor composition among these fishes were studied. Each aroma concentrate obtained by simultaneous distillation-extraction was fractionated into acidic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography. All fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry. Then the analytical data were studied by hierarchial cluster analysis. From the results of cluster analysis and sensory evaluation, it was concluded that katsuobushi, soda-katsuobushi, and magurobushi were quite similar in sensory characteristics and flavor composition.