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In order to elucidate the flavor compounds of fermented big eyed herring, Harengula zunasi (BLEEKER), and slimy, Leiognathus muchalis (TEMMINCK et SCHEGEL), the volatile constituents of products were analysed by GLC. In the volatile compounds of fermented big eyed herring, eight kinds of volatile fatty acids, nine kinds of volatile carbonyls, and eve kinds of volatile amines were identified. While in the fermented slimy, seven kinds of volatile fatty acids, six kinds volatile carbonyls, and five kinds of volatile amines were also identified. In the volatile fatty acids and volatile amines, n-butyric acid and trimethylamine were the most dominant component in both fermeted products. In the fermented big eyed herring 2-methylpropanal, ethanal, and propanal were abundant holding 36.2%, 28.5%, and 16.2%, while in the fermented slimy ethanal, 2-methylpropanal, and propanal were abundant holding 44.7%, 24.1%, and 14.4% of total volatile carbonyls, respectively. From the experimental results, it was concluded that n-butyric acid, trimethylamine and volatile carbonyls such as 2-methylpropanal, ethanal and propanal played an important role in the flavor of the fermented big eyed herring and slimy.
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