Analysis of volatile compounds in different algae
學生姓名:
林純玉
指導教授:
方銘志
學期:
110下
摘 要:
Hydrolysates from various food sources have been widely used in the food industry for flavoring. However, in seafood flavor products only animals-based materials such as seafood by-products are commonly used for manufacturing, the plant-based materials are rarely utilized. Therefore, the aim of this report is to characterize the key flavor compounds in different species of algae for the production of seafood flavor products. The results showed that hexanal was the most abundant volatile compound in algae, providing the flavor of grass note and contributing to the flavor of algae. In terms of amino acids, glutamic acid is the most abundant one in brown algae, which produces fresh and salty flavors and is a major contributor to the seaweed flavor in a seafood flavoring product.
摘要 (12).pdf