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Flavor Characteristics of Different Crops of Laver (Porphyra yezoensis) During One Harvest Cycle

文献类型： 外文期刊

作者： Cao Rong 1 ; Hu Mengyue 3 ; Zhao Ling 1 ; Wang Lianzhu 1 ; Liu Qi 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China

2.Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China

3.Ocean Univ China, Coll Food Sci & Technol, Qingdao 266003, Peoples R China

关键词： Porphyra yezoensis; flavor characteristic; electronic tongue; electronic nose; gas chromatography-ion mobility spectrometer

期刊名称：JOURNAL OF OCEAN UNIVERSITY OF CHINA （ 影响因子：0.913； 五年影响因子：1.012 ）

ISSN： 1672-5182

年卷期： 2021 年 20 卷 1 期

页码：

收录情况： SCI

摘要： The taste and odor analysis of the first, second, fourth and sixth crops of laver (Porphyra yezoensis) was obtained by electronic tongue, taste-related compound, electronic nose and gas chromatography-ion mobility spectrometer (GC-IMS). Through the detection of the electronic tongue, the pleasant tastes such as umami and richness are more intense in the early crops, which is consistent with the analysis results of free amino acids and flavored nucleotides. The electronic nose can clearly distinguish between different laver crops. GC-IMS separated and identified 36 volatile components from lavers, mainly including aldehydes, ketones, alcohols, esters, acids and aromatic substances. For the early harvested crops, nonanal, octanal, hexanal and benzaldehyde have a significant contribution to odor because of the high concentration and low threshold of these compounds. For the later harvested crops, the concentration of most ketones and some aldehydes increased. 1-Octen-3-ol, malondialdehyde and heptanal constituted the main odor characteristics.

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