Premium
Identification of odour‐active compounds in dried and roasted nori ( Porphyra yezoensis ) using a simplified gas chromatography–SNIF technique
Author(s) -
Shu Na,
Shen Hong
Publication year - 2012
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2096
Subject(s) - chemistry , chromatography , dichloromethane , porphyra , flavour , gas chromatography , dried fruit , solvent , food science , organic chemistry , botany , algae , biology
Dried and roasted nori ( Porphyra yezoensis ) were extracted with dichloromethane, and the extracts were distilled under high vacuum using a solvent assisted flavour evaporation (SAFE) apparatus to remove the non‐volatiles. The SAFE distillates were fractionated by acid and base washes. The odour‐active compounds were determined using a simplified gas chromatography–SNIF method. From the detection frequencies and the intensities of the peaks, and based on mass spectral data, retention indices, olfactory character, and co‐injection of authentic standards, 14 chemicals were identified as the odour‐active compounds in both dried and roasted nori, 16 were identified in dried nori, and 34 were identified in roasted nori. The differences in the chemical components of dried and roasted nori were compared. Copyright © 2012 John Wiley & Sons, Ltd.