Abstract
Katsuobushi (dried bonito) flavor was prepared by vacuum ethanolic distillation (VED) without losing its original organoleptic characteristics. Gas chromatographic (GLC) profiles of the prepared Katsuobushi flavor were analyzed by calculating the pattern similarity coefficients and radian distances. The GLC profile of the phenolic fraction was the most similar to that of the whole flavor among the separated four fractions. The GLC profiles of Katsuobushi and Niboshi (dried sardine) mixtures blended at different ratios were compared, and the pattern similarity coefficients were found to be changed in proportion to the mixed ratios. These results show a good agreement with organoleptic evaluations and suggested that Katsuobushi flavor was ascribed to an integrated effect of many aroma compounds.
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