Flavour components of some processed. fish and fisheryudproducts of Japan

摘要

A study was conducted to examine the flavour components of some processed fish andudfishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In briefudthe method was to absorb the headspace volatiles at 70°C into the fused silica fibre ofudneedle of the solid phase micro extraction fibre. The absorbed components were injectedudto the GC-MS. The components were identified by computer matching with libraryuddatabase as well as by authentic standard components. In general the number of flavourudcomponents were higher in the processed fish and fishery products (except frozen prawn)udthan that of the raw fish and prawn. The concentration (quantity) of the f1avourudcomponents in processed fish and fishery products was much higher than that of the rawudfish and prawn. Smoked salmon and baked salmon possessed double number of flavourudcomponents than that of the raw salmon. Smoking resulted the highest number ofudflavour components followed by baking (grilling) and canning, surimi productsud(kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storageudresulted loss of flavour components in prawn.