Abstract
The aqueous extract of dried bonito (Katsuobushi) was distilled by using a thin film evaporator. The resulting distillate was extracted with diethyl ether, and the extract was separated into basic, acidic, weak acidic, and neutral fractions.
The basic, acidic, and weak acidic fractions were analyzed by gas chromatography and gas chromatography-mass spectrometry.
Seventy-four compounds, including 24 acids, 24 phenols, 8 pyridines, 12 pyrazines, 3 thiazoles, and 3 other compounds were identified. Thirty-six of these compounds were newly identified as volatile flavor compounds of Katsuobushi.
