鰹節香気成分-I

酸性,塩基性およびフェノール成分

抄録

Gas chromatographic analysis of the volatiles of “Katsuobushi”, one of the most common seasonings in Japan, revealed thirty five peaks (Fig. 1), and six kinds of volatile fatty acids (acetic, propionic, isobutyric, n-butyric, isovaleric, and n-valeric), two kinds of amines, (trimethylamine and ammonia) and six kinds of phenols (phenol, o-cresol, m- or p-cresol, guaiacol, 2, 4-dimethylphenol and 4-methylguaiacol) were identified gas chromatographically and infra red spectroscopically. The phenolic fraction was found to be important in making up the flavor of “Katsuobushi” and possibly they may be derived from lignin or coniferyl alcohol in woods and remove into “Katsuobushi” during the smoking process.