Skip to main content
SpringerLink
Log in

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

  • Published:
Journal of Ocean University of China Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Alasalvar, C., Pelvan, E., Bahar, B., Korel, F., and Ölmez, H., 2015. Flavour of natural and roasted turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics. International Journal of Food Science & Technology, 47(1): 122–131.

    Article  Google Scholar 

  • Anupam, G., Kazufumi, O., and Toshiaki, O., 2010. Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2): 621–631.

    Article  Google Scholar 

  • Cao, R., Zhao, L., Sun, H., and Liu, Q., 2018. Nutritional characteristics and umami assessment of Euphausia superba and Exopalaemon carinicauda. Food Science, 7(5): 149–153.

    Google Scholar 

  • Chen, D. W., and Zhang, M., 2007. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 104(3): 1200–1205.

    Article  Google Scholar 

  • Cheong, K. W., Tan, C. P., Mirhosseini, H., Hamid, N. S. A., Osman, A., and Basri, M., 2010. Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (annona muricata) using solid-phase microextraction. Food Research International, 43(5): 1270–1276.

    Article  Google Scholar 

  • Cheong, K. W., Tan, C. P., Mirhosseini, H., Chin, S. T., Man, Y. B. C., and Hamid, N. S. A., 2011. Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS). Food Chemistry, 125(4): 1481–1489.

    Article  Google Scholar 

  • Cheung, I. W. Y., and Li-Chan, E. C. Y., 2014. Application of taste sensing system for characterization of enzymatic hydrolysates from shrimp processing by-products. Food Chemistry, 145(7): 1076–1085.

    Article  Google Scholar 

  • Cho, W. I., and Sang, M. K., 2014. Taste compounds and biofunctional activities of the sandy beach clam hydrolysate for the shellfish flavoring condiment. Journal of Aquatic Food Product Technology, 25(1): 24–34.

    Article  Google Scholar 

  • Ciosek, P., and Wróblewski, W., 2007. Sensor arrays for liquid sensing-electronic tongue systems. Analyst, 132(10): 963.

    Article  Google Scholar 

  • Criado-García, L., Arce, L., and Valcárcel, M., 2016. Solid phase extraction to enhance sensitivity when headspace-gas chromatography-ion mobility spectrometer is used: Determination of phenol in environmental samples. Analytical Methods, 8(27): 5388–5397.

    Article  Google Scholar 

  • Escuder-Gilabert, L., and Peris, M., 2010. Review: Highlights in recent applications of electronic tongues in food analysis. Analytica Chimica Acta, 665(1): 15–25.

    Article  Google Scholar 

  • Fuke S., and Ueda Y., 1996. Interactions between umami and other flavor characteristics. Trends in Food Science & Technology, 7(12): 407–411.

    Article  Google Scholar 

  • François, L., Pascal, T., Nathalie, K., Frédéric, N., Pierre, M., Ossarat, K., Jean, L. B., and Guillaume, D., 2012. Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax). Food Chemistry, 131(4): 1304–1311.

    Article  Google Scholar 

  • Frank, D., Poole, S., and Kirchhoff, S., 2009. Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis. Journal of Agricultural and Food Chemistry, 57(21): 10302–10312.

    Article  Google Scholar 

  • Fratini, G., Lois, S., and Pazos, M., 2012. Volatile profile of Atlantic shellfish species by HS-SPME GC/MS. Food Research International, 48(2): 856–865.

    Article  Google Scholar 

  • Fujimaki, M., Arai, S., Yamashita, M., Kato, H., and Noguchi, M., 2014. Taste peptide fractionation from a fish protein hydrolysate. Journal of the Agricultural Chemical Society of Japan, 37(12): 8.

    Google Scholar 

  • Gerhardt, N., Birkenmeier, M., Schwolow, S., Rohn, S., and Weller, P., 2018. Volatile-compound fingerprinting by headspace-gas-chromatography ion-mobility spectrometry (HSGC-IMS) as a benchtop alternative to 1H NMR profiling for assessment of the authenticity of honey. Analytical Chemistry, 90(3): 1777–1785.

    Article  Google Scholar 

  • Gong, J., Tao, N. P., and Gu, S. Q., 2014. Overview of umami substance in food and its detection methods. China Condiment, 39(1): 129–135.

    Google Scholar 

  • Han, F., Huang, X., and Teye, E., 2013. Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis. Analytical Methods, 6(2): 529–536.

    Article  Google Scholar 

  • Hayashi, T., Yamaguchi, K., and Konosu, S., 2010. Sensory analysis of taste-active components in the extract of boiled snow crab meat. Journal of Food Science, 46(2): 479–483.

    Article  Google Scholar 

  • Jiménez-Escrig, A., Gómez-Ordóñez, E., and Rupérez, P., 2011. Seaweed as a source of novel nutraceuticals: Sulfated polysaccharides and peptides. Advances in Food and Nutrition Research, 64: 325–337.

    Article  Google Scholar 

  • Kanu, A. B., and Hill, H. H., 2008. Ion mobility spectrometry detection for gas chromatography. Journal of Chromatography A, 1177(1): 12–27.

    Article  Google Scholar 

  • Kobayashi, Y., Habara, M., Ikezazki, H., Chen, R., Naito, Y., and Toko, K., 2010. Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensor, 10(4): 3411–3443.

    Article  Google Scholar 

  • Li, C. P., Wu, J. J., and Li, Y., 2013. Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage. International Journal of Food Science & Technology, 48(11): 2429–2437.

    Google Scholar 

  • Maehashi, K., Matsuzaki, M., and Yamamoto, Y., 1999. Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties. Journal of the Agricultural Chemical Society of Japan, 63(3): 555–559.

    Google Scholar 

  • Miyasaki, T., Ozawa, H., Banya, H., Tanaka, H., Usui, M., and Hanaoka, K., 2014. Discrimination of excellent-grade ‘nori’, the dried Laverporphyra spp. with analytical methods for volatile compounds. Fisheries Science, 80(4): 827–838.

    Article  Google Scholar 

  • Mouritsen, O. G., Duelund, L., Petersen, M. A., Hartmann, A. L., and Frøst, M. B., 2019. Umami taste, free amino acid composition, and volatile compounds of brown seaweeds. Journal of Applied Phycology, 31: 1213–1232.

    Article  Google Scholar 

  • Na, S., and Hong, S., 2012. Identification of odour-active compounds in dried and roasted nori (Porphyra yezoensis) using a simplified gas chromatography-SNIF technique. Flavour and Fragrance Journal, 27(2): 157–164.

    Article  Google Scholar 

  • Nakamura, E., 2011. One hundred years since the discovery of the ‘umami’ taste from seaweed broth by Kikunae Ikeda, who transcended his time. Chemistry — An Asian Journal, 6(7): 1659–1663.

    Article  Google Scholar 

  • Nakata, T., Takahasi, M., Nakatani, M., Kuramitsu, R., Tamura, M., and Okai, H., 1995. Role of basic and acidic fragments in delicious peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the taste behavior of sodium and potassium salts in acidic oligopeptides. Bioscience Biotechnology and Biochemistry, 59(4): 689–693.

    Article  Google Scholar 

  • Peris, M., and Escuder-Gilabert, L., 2009. A 21st century technique for food control: Electronic noses. Analytica Chimica Acta, 638(1): 1–15.

    Article  Google Scholar 

  • Shigemoto, K., 2003. Weber-Fechner’s law and demand function. Microeconomics, 9: 41–46.

    Google Scholar 

  • Snyder, A. P., Harden, C. S., Brittain, A. H., Man, G. K., Arnold, N. S., and Meuzelaar, H. L. C., 1993. Portable hand-held gas chromatography/ion mobility spectrometry device. Journal of Analytical Chemistry, 65(3): 299–306.

    Article  Google Scholar 

  • Varlet, V., Knockaert, C., Prost, C., and Serot, T., 2006. Comparison of odor-active volatile compounds of fresh and smoked salmon. Journal of Agricultural and Food Chemistry, 54(9): 3391–3401.

    Article  Google Scholar 

  • Vlasov, Y., Legin, A., and Rudnitskaya, A., 2002. Electronic tongues and their analytical application. Analytical and Bioanalytical Chemistry, 373(3): 136–146.

    Article  Google Scholar 

  • Werkhoff, P., Güntert, M., Krammer, G., Sommer, H., and Kaulen, J., 1998. Vacuum headspace method in aroma research: Flavor chemistry of yellow passion fruits. Journal of Agricultural and Food Chemistry, 46(3): 1076–1093.

    Article  Google Scholar 

  • Wilson, A. D., Oberle, C. S., and Oberle, D. F., 2013. Detection of off-flavor in catfish using a conducting polymer electronic-nose technology. Sensors, 13(12): 15968–15984.

    Article  Google Scholar 

  • Woertz, K., Tissen, C., Kleinebudde, P., and Breitkreutz, J., 2011. Taste sensing systems (electronic tongues) for pharmaceutical applications. International Journal of Pharmaceutics, 417: 256–271.

    Article  Google Scholar 

  • Zhang, M., Wang, X., and Liu, Y., 2012. Species discrimination among three kinds of puffer fish using an electronic nose combined with olfactory sensory evaluation. Sensors, 12(9): 12562–12571.

    Article  Google Scholar 

  • Zhao, L., Cao, R., Wang, L. Z., and Liu, Q., 2018. Nutritional analysis and umami assessment of Pyropia yezoensis from Jing Bay. Progress in Fishery Science, 39(6): 134–140.

    Google Scholar 

  • Zhou, F., and Wang, X., 2019. Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker (Pseudosciaena crocea). Food Science & Nutrition, 7(12): 3863–3872.

    Article  Google Scholar 

Download references

Acknowledgements

This work was supported by the National Key R & D Program of China (No. 2018YFD0901004), the Special Fun- ds for the Technology System of Modern Agricultural Industry (No. CARS-50), and the Central Public-interest Scientific Institution Basal Research Fund, YSFRI, CAFS (No. 20603022020013).

Author information

Authors and Affiliations

  1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, 266071, China

    Rong Cao, Ling Zhao, Lianzhu Wang & Qi Liu

  2. Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, 266237, China

    Rong Cao

  3. College of Food Science and Technology, Ocean University of China, Qingdao, 266003, China

    Mengyue Hu

Authors
  1. Rong Cao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mengyue Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ling Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lianzhu Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Qi Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Qi Liu.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cao, R., Hu, M., Zhao, L. et al. Flavor Characteristics of Different Crops of Laver (Porphyra yezoensis) During One Harvest Cycle. J. Ocean Univ. China 20, 213–220 (2021). https://doi.org/10.1007/s11802-021-4447-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11802-021-4447-3

Key words

Search

Navigation