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Abstract
Three studies, consisting of (1) analysis of volatile flavor compounds in fresh katsuobushi shavings, (2) changes in volatile flavor compounds in powdered katsuobushi during storage and (3) analysis of non‐volatile compounds in various parts of katsuobushi, were conducted.
In the first study, analysis was conducted by GC and GC‐MS, resulting in the identification of 237 compounds of which 15 compounds were tentatively identified; and 150 compounds identified from katsuobushi for the first time.
In the second study, it was found that in the headspace vapors during one day's storage methanethiol, dimethyl sulfide/carbon disulfide and 2‐butanone greatly decreased and hexanal and 2,3‐pentanedione greatly increased. In the flavor concentrate, on the other hand, all carbonyl compounds greatly increased during one day's storage and slowly increased, thereafter.
In the third study, differences in non‐volatile compounds were found in the dorsal, abdominal and red meat parts of katsuobushi. The content of free amino acids, organic acids and nucleotides in the red meat part was lower than that in the dorsal and abdominal meat parts and there was hardly any difference between the dorsal and abdominal meat parts. On the other hand, the greatest amount of peptides was found in the dorsal meat.
