Abstract
The necessary factors for making the characteristic aroma of Katsuobushi were investigated. The aromas, obtained from various heat treatments of several materials, were compared with the aroma of Katsuobushi using a sensory test, pattern similarity analysis of GC profiles and GC-MS data. The oil and meat of bonito and the smoking process were considered significant among several factors in the Katsuobushi manufacturing process. However extracted residue and oil of Katsuobushi, i.e. the protein-rich and oil fractions, contained only a trace of Katsuobushi aroma, the mixture of these two materials had a Katsuobushi-like aroma after heating with smoke oil as a substitute for the smoking process. The similarity in the aroma qualities between the obtained Katsuobushi-like and genuine Katsuobushi aromas was confirmed by comparing the aroma components and GC profiles of both aromas.
