Flavor analysis of Porphyra haitanensis harvested during different periods

Abstract:

Laver can be harvested many times in one cultivation cycle. In order to evaluate the flavor differences among lavers harvested during different periods, the taste and odor were tested by electronic tongue, electronic nose and gas phase ion migration spectrometer. The results showed that umami and aftertaste of umami were outstanding in the lavers that were harvested in the early stage. The unpleasant taste such as bitterness and astringency were more intense in the lavers that were harvested in the later stage. In the aspect of volatile components, the data from electronic nose test indicated that the volatile compounds of lavers harvested during different periods were significantly different. The volatile compounds in the first harvest of laver were mainly 2-ethylfuran, and some ketones and alcohols with relatively higher threshold. The contents of γ-butyrolactone, 2-hexene-1-alcohol and 1-octene-3-alcohol were relatively higher in the second and third harvests of lavers. The contents of nonanal (smell of grass) and benzaldehyde (smell of bitter almond) were higher in the fourth and fifth harvests of lavers. It can be concluded that electronic tongue, electronic nose and gas phase ion migration spectrometer can be used to distinguish the flavor characteristics of different lavers quickly and accurately.