Flavor of Dried laver “Nori” at Different Water Activities, with Special Reference to Dimethyl Sulfide Production

DOI Web Site

Bibliographic Information

Other Title
  • 乾のりの品質保持に関する研究　Ｖ　　各種水分活性下における乾のりの香気，とくに硫化ジメチルの発生量について
  • カクシュ スイブン カッセイカ ニ オケル ホシノリ ノ コウキ トクニ リュ

Search this article

Abstract

The flavor of dried laver “Nori”, Porphyra yezoensis which was stored for 10 days under different water activities at 20°C, was studied by gas-liquid chromatography (GLC).<br> By the head space gas analysis a single peak which was found on GLC equipped with the flame photometric detector, was identified as dimethyl sulfide (DMC).<br> The amount of DMS production was dependent on water activity (aω); DMS was slightly detected at lower aω than 0.2, but abruptly increased above aω 0.3.<br> Some parallelisms were found between DMS production and organoleptic evaluation, that is, while no flavor was felt at aω 0 or 0.1, off-flavor was recognized at higher aω than 0.4.<br> Some peaks were also found on GLC through the flame ionization detector, and the changes of these GLC patterns were also related to water activity.<br> From these results, it was suggested that the flavor of “Nori” can be preserved most effectively at aω below 0.1, and that its quality can be judged from the extent of DMS production.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 49 (11), 1717-1720, 1983

    The Japanese Society of Fisheries Science

Keywords

Details 詳細情報について

Report a problem

Back to top