The meat of four kinds of fish, eel, conger eel, yellowtail and horse-mackerel was roasted with seasoning composed of soy sauce and sugar and the flavoring volatiles formed were analysed by gas chromatograph. The head space vapor (H. S. V.) gas chromatograms obtained were similar to each other. Of the five peaks found in the H. S. V. of eel meat roasted with seasoning the largest one was identi-fied as ethanol and three small peaks as carbonyls.
On the contrary, only minor peaks were found in the H. S. V. of eel meat roasted without seasoning.
These results indicate that soy sauce and sugar are quite essential in the forma-tion of flavoring aroma of roasted fish meat.
