A study was conducted to examine the flavour components of some processed fish and
fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief
the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of
needle of the solid phase micro extraction fibre. The absorbed components were injected
to the GC-MS. The components were identified by computer matching with library
database as well as by authentic standard components. In general the number of flavour
components were higher in the processed fish and fishery products (except frozen prawn)
than that of the raw fish and prawn. The concentration (quantity) of the f1avour
components in processed fish and fishery products was much higher than that of the raw
fish and prawn. Smoked salmon and baked salmon possessed double number of flavour
components than that of the raw salmon. Smoking resulted the highest number of
flavour components followed by baking (grilling) and canning, surimi products
(kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storage
resulted loss of flavour components in prawn
