Volatile components of roasted fishes.

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Volatile components of twelve kinds of roasted fishes, which were yellowtail Seriola quingueradiata, sardine Sardinops melanostictus, common Japanese conger Conger myriaster, small-mouthed sole Limanda herzensteini, Japanese whiting Sillago japonica, eel Anguilla japonica, Japanese catfish Silurus asotus, loach Misgurnus anguillicaudatus, common minnow Zacco platypus, ocellate octopus Octopus ocellatus, oval squid Sepioteuthis lessoniana and Joyner's shrimp Metapenaeus joyneri, were studied for the purpose of comparison.Head-space volatiles and dichloromethane extracts of volatiles from twelve samples were analyzed by gas chromatography and gas chromatography-mass spectrometry.Thirteen, 16, 11, 7, 8, 11, 10, 12, 18, 8, 4 and 14 components were identified from yellowtail, sardine, common Japanese conger, small-mouthed sole, Japanese whiting, eel, Japanese catfish, loach, common minnow, ocellate octopus, oval squid, and Joyner's shrimp respectively.Phenethyl alcohol in roasted common Japanese conger, 1-penten-3-ol in roasted sardine and dimethyl sulfide in roasted pale chub were specific components of these fishes.Relative peak intensity in GLC of hydrocarbons in roasted yellowtail, sardine, and common minnow was larger than other fishes. γ-Butyrolactone in fishes having the external mucus in the skin was found.It seemed that these components were contributed to the difference of the odor of roasted fishes.