Abstract
Volatile components of two commercial dried lavers Porphyra tenera, two roasted lavers prepared in our laboratory and two commercial roasted lavers were studied by gas chromatography and gas chromatography-mass spectrometry. Eight and 10 components from two dried lavers, 13 and 15 components from two roasted lavers prepared in our laboratory and 15 and 16 components from two commercial roasted lavers were identified. Pyrazines and γ-butyrolactone, which had a roasted odor, were detected in the roasted laver, but not detected in the dried laver. Therefore these components seemed to contribute to the aroma of the roasted laver. When the dried laver was roasted, the peak intensity of carbonyls in the gas chromatogram increased.
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