Effects of processing temperature on volatile compouds in Laminaria japonica

Investigations were carried out to explore the effect of tempertaure on volatile compounds of Laminaria japonica.Flavor of Laminaria japonica in fresh and at 100,115,135,150 ℃,was distinguished from each other,using electronic nose.Headspace solid- phase microextraction( HS- SPME) and gas chromatography mass spectrometry( GC-MS) were adopted to determine the composition of volatilecompounds of Laminaria japonica in fresh and at100,150 ℃.It showed that electronic nose was rapid and sensitive enough to make a qualitative analysis on volatile compounds.It could be known from GC- MS analysis that totally 30,43 and 64 volatile compounds were detected from fresh,100 ℃ and 150 ℃ heating kelp. These compounds mainly include some hydrocarbon compounds,aldehyde compounds,alcohols and ketones compounds. The synergy of them constitutes the special flavor of seaweed.Hexanal,caprylic aldehyde,nonyl aldehyde,anti-2- octene aldehyde and 1- octene-3- alcohol were the main volatile flavor of fresh seaweed. After 100 ℃ heating of kelp in the formation of flavor were mainly pentadecane,hexanal,octyl aldehyde,anti- 2- octene aldehyde,nonyl aldehyde,decanal,anti- 2- heptene aldehyde and 2,4- sebacic olefine aldehyde and 2-amyl aldehyde material such as combination of furan.After 150 ℃heating besides nonyl aldehyde and 2,4- nonyl diene aldehyde,hexanal,octyl aldehyde and pentadecane,the8-17 ene,furfural,5- methyl furfural and other substances,which played a main role in the formation of its flavor.