Studies on the Flavor of “Katsuobushi”-IV

Variation of Phenolic Compounds During Processing

Abstract

Variations of phenols and non-carbonyl neutrals of “katsuobushi” flavor during processing have been studied gas-chro-matographically. No phenols were found in fresh skipjack meat, whereas a variety of phenols were detected in “katsuobushi” samples: The phenols gradually increased in number as well as in amount with the advance of the wood-smoking stage, but hardly during the moulding process.
On the other hand, more than ten kinds of non-carbonyl neutrals were detected in fresh skipjack meat. However, their composition in “katsuobushi” samples were not at all changed during the wood-smoking process. Only a slight change appeared during the moulding process.