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

文献类型： 外文期刊

第一作者： Cao Rong

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

作者机构：

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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序