Studies on the flavor substances of "nori", the dried laver Porphyra spp. II. Free amino acids and 5"-nucleotides.

Abstract

Compositions of free amino acids and 5'-nucleotides as flavor substances were estimated on the same 9 specimens reported in the previous paper. Of the free amino acids, alanine, glutamic acid, taurine and aspartic acid were predominant, the concentrations of the first two varying greatly from specimen to specimen. Inosinic and guanylic acids were not so abundant in the fronds. They were however supposed to contribute to the meaty taste of the dried fronds in interaction with glutamic acid. Judging from organoleptic examination and analytical data, glutamic acid, alanine, inosinic and guanylic acids were considered to be the most important taste substances.