Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

被引：30
|
作者：
Balbas, Jessica [1 ]
Hamid, Nazimah [1 ]
Liu, Tingting [1 ]
Kantono, Kevin [1 ]
Robertson, John [1 ]
White, William Lindsey [1 ]
Ma, Qianli [1 ]
Lu, Jun [1 ,2 ,3 ,4 ]
机构：
[1] Auckland Univ Technol, Fac Hlth & Environm Sci, Sch Appl Sci, Auckland 1142, New Zealand
[2] Auckland Univ Technol, Fac Hlth & Environm Sci, Inst Appl Ecol New Zealand, Auckland 1142, New Zealand
[3] Auckland Univ Technol, Fac Hlth & Environm Sci, Sch Interprofess Hlth Studies, Auckland 0627, New Zealand
[4] Auckland Univ Technol, Inst Biomed Technol, Auckland 1142, New Zealand
来源：
FOOD CHEMISTRY | 2015年 / 186卷
关键词：
Undaria pinnatifida; Projective mapping; Volatile composition; SPME; Mannitol; SEAWEED; IDENTIFICATION; HYDROCARBONS; CULTIVATION; EXTRACTION; GROWTH; RATES;
D O I：
10.1016/j.foodchem.2015.03.079
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aims to obtain chemical and sensory profiles of the New Zealand wakame from Undaria pinnatifida for the first time since the lift of its commercial harvest in May 2010. We compared mannitol content, sensory quality and volatile profiles of wakame produced from New Zealand U. pinnatifida with Japanese and Korean commercial samples. Sensory analysis showed that New Zealand wakame processed in August was different from commercially available wakame in texture only. A total of 10 alkanes, 5 ester, 3 alcohol, 13 aldehyde, 8 ketone and 2 alkyne were detected in the two New Zealand processed wakame samples. Mannitol content in freeze-dried U. pinnatifida was also measured and result showed that mannitol was the only free carbohydrate in U. pinnatifida. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：168 / 175
页数：8
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