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

Abstract

Volatile flavor compoundsof 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 amongthese fishes were studied.