基于电子舌和气相色谱-离子迁移谱分析坛紫菜与条斑紫菜的风味特征

评价坛紫菜和条斑紫菜的风味特征，采用电子舌、气相色谱-离子迁移谱仪并结合呈味物质的检测分析2 种紫菜在滋味和气味方面的差异。结果表明，坛紫菜的鲜味、鲜味回味、苦味和涩味的强度值显著高于条斑紫菜，这与游离氨基酸、呈味核苷酸以及味精当量的分析结果基本一致。采用气相色谱-离子迁移谱仪可以从紫菜中分离并鉴定出36?种挥发性成分。条斑紫菜气味物质的总体含量更高，其中氧化芳樟醇、正己醇、丁内酯、苯乙醛、壬醛等是含量较高的挥发性成分。饱和醇类、酮类和酯类化合物的阈值一般较高，对紫菜的气味贡献小，苯乙醛、壬醛等醛类化合物阈值较低，对紫菜的整体愉悦气味有较大贡献。坛紫菜和条斑紫菜在滋味和气味方面有很大差异，研究结果可为其高值化、高质化加工利用提供参考。

Flavor Characteristics of Porphyra haitanensis and Porphyra yezoensis: A Comparison Study Using Electronic Tongue and Gas Chromatography-Ion Mobility Spectrometry

In order to evaluate the flavor characteristics of Porphyra haitanensis and P. yezoensis, we tested their taste profile and volatile components by electronic tongue (ET), gas chromatography-ion mobility spectrometry (GC-IMS), and investigated differences in the compositions of free amino acids and flavor nucleotides. The results showed that the umami, umami aftertaste, bitterness and astringency of P. haitanensis were pronouncedly higher than those of P. yezoensis, consistent with the results of free amino acids, flavor nucleotides and equivalent umami concentration. A total of 36 volatile compounds were isolated and identified from P. haitanensis and P. yezoensis by GC-IMS. The total amount of odorants in P. yezoensis was higher than that in P. haitanensis, with linalool oxide, 1-hexanal, butyrolactone, phenylacetaldehyde and nonanal being dominant. Generally, saturated alcohols and esters have high threshold values, contributing little to the odor of laver, while aldehydes such as malondialdehyde, phenylacetaldehyde and nonanal have low threshold values, greatly contributing to the overall pleasant odor of laver. It can be concluded that there are great differences in taste and aroma between P. haitanensis and P. yezoensis. The results of this study can provide reference for the high-valued and efficient utilization of lavers.