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Discrimination of excellent-grade ‘nori’, the dried laver Porphyra spp., with analytical methods for volatile compounds

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  • Food Science and Technology
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Abstract

Analytical methods were investigated for the discrimination of ‘nori’, the dried laver Porphyra spp. sheet products, which were organoleptically judged as excellent-grade for commercial distribution. Volatile compounds of nori were analyzed with an electronic nose and a gas chromatography-mass spectrometer (GC/MS) with headspace solid-phase micro-extraction. Each chopped dry nori sample was sealed in a vial and the headspace gas at 40 °C was analyzed. Excellent-grade nori product of ‘Akime’, first autumn shoots, of one season could be discriminated from other products by using principal component analyses (PCA) for the electronic nose response. PCA using a peak area of 32 compounds detected in the GC/MS analysis clearly discriminated all excellent-grade samples from all other samples. Excellent-grade products were considered to be characterized by higher total contents of 6-methyl-5-hepten-2-one, octanal and trimethylamine, and by lower total volatile contents, especially 1-pentanol, 2-pentenal, (E)-2-hexenal, acetoin, 2-methyl-2-butenal, 3-methyl butanal and others. These findings revealed the possibility of analytical discrimination of excellent-grade nori products as a substitution for organoleptic testing.

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Acknowledgments

The authors are very grateful to Saga Prefectural Government for financial support and sample preparation.

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Authors and Affiliations

  1. Department of Food Science and Technology, National Fisheries University, Shimonoseki, 759-6595, Japan

    Taiko Miyasaki, Hideo Ozawa, Hiroshi Banya, Hisakatsu Tanaka, Masakatsu Usui & Ken’ichi Hanaoka

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  1. Taiko Miyasaki
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  2. Hideo Ozawa
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  3. Hiroshi Banya
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  4. Hisakatsu Tanaka
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  5. Masakatsu Usui
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  6. Ken’ichi Hanaoka
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Correspondence to Taiko Miyasaki.

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Miyasaki, T., Ozawa, H., Banya, H. et al. Discrimination of excellent-grade ‘nori’, the dried laver Porphyra spp., with analytical methods for volatile compounds. Fish Sci 80, 827–838 (2014). https://doi.org/10.1007/s12562-014-0749-3

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  • DOI: https://doi.org/10.1007/s12562-014-0749-3

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