Balbas Jessica, Hamid Nazimah, Liu Tingting, Kantono Kevin, Robertson John, White William Lindsey, Ma Qianli, Lu Jun
School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand.
School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand.
Food Chem. 2015 Nov 1;186:168-75. doi: 10.1016/j.foodchem.2015.03.079. Epub 2015 Mar 28.
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.
本研究旨在自2010年5月新西兰裙带菜商业捕捞解禁以来，首次获取其化学和感官特征。我们比较了新西兰裙带菜所产裙带菜与日本和韩国商业样本的甘露醇含量、感官品质和挥发性成分。感官分析表明，8月加工的新西兰裙带菜仅在质地方面与市售裙带菜不同。在两个新西兰加工的裙带菜样本中总共检测到10种烷烃、5种酯、3种醇、13种醛、8种酮和2种炔烃。还测量了冻干裙带菜中的甘露醇含量，结果表明甘露醇是裙带菜中唯一的游离碳水化合物。
