Effect of Viscous Materials Removal from Sea Tangle Extracts on Volatile Flavor Constituents

점성물질 제거가 다시마 추출액의 휘발성 향미성분에 미치는 영향

  • Lee, Jung-Kun (Research and Development Center, Nong Shim Co., Ltd.) ;
  • Yoon, Suk-Kwon (Department of Food and Nutrition, Dongduck Women's University) ;
  • Kim, Woo-Jung (Department of Food Science, Sejong University) ;
  • Choi, Hee-Sook (Department of Food Engineering, Ansan Technical College)
  • 이정근 (농심 기술개발연구소) ;
  • 윤석권 (동덕여자대학교 식품영양학과) ;
  • 김우정 (세종대학교 식품공학과) ;
  • 최희숙 (안산공업전문대 식품공업과)
  • Published : 1996.04.30


Volatile flavor compounds of a sea tangle powder and two kinds of extract were analyzed by GC/MS. Extract I was prepared by boiling for 2 hours and centrifugation, while extract II by a sequential procedure of enzymatic hydrolysis, boiling in 1.5% NaCl solution. centrifugation and ultrafiltration to remove viscous materials. Fifty six volatile compounds from the dried sea tangle powder and the extracts were identified. The GC profiles of the extract II were different from those of the dried powder and the extract 1, indicating most volatile compounds were lost during removing viscous materials. Particularly those compounds in the initial and later parts of the GC profiles were significantly decreased and some of the compounds such as fatty acids. 3,5-nonadien-2-ol and 1-penton-3-ol were not detected.


sea tangle extract;volatile flavor compounds;alginate removal