| Title: | "Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida" |
| Author(s): | Balbas J; Hamid N; Liu T; Kantono K; Robertson J; White WL; Ma Q; Lu J; |
| Address: | "School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand. School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand. Electronic address: nazimah.hamid@aut.ac.nz. School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand; Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand; School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, 90 Akoranga Drive, Auckland 0627, New Zealand; Institute of Biomedical Technologies, Auckland University of Technology, St Paul Street, Auckland 1142, New Zealand" |
| DOI: | 10.1016/j.foodchem.2015.03.079 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study aims to obtain chemical and sensory profiles of the New Zealand wakame from Undaria pinnatifida for the first time since the lift of its commercial harvest in May 2010. We compared mannitol content, sensory quality and volatile profiles of wakame produced from New Zealand U. pinnatifida with Japanese and Korean commercial samples. Sensory analysis showed that New Zealand wakame processed in August was different from commercially available wakame in texture only. A total of 10 alkanes, 5 ester, 3 alcohol, 13 aldehyde, 8 ketone and 2 alkyne were detected in the two New Zealand processed wakame samples. Mannitol content in freeze-dried U. pinnatifida was also measured and result showed that mannitol was the only free carbohydrate in U. pinnatifida" |
| Keywords: | Adult Chemical Phenomena Cooking Female Freeze Drying Humans Male Mannitol/analysis New Zealand Odorants/analysis Seaweed/*chemistry *Taste Undaria/*chemistry Volatile Organic Compounds/*analysis Mannitol Projective mapping Spme Undaria pinnatifida Volati; |
| Notes: | "MedlineBalbas, Jessica Hamid, Nazimah Liu, Tingting Kantono, Kevin Robertson, John White, William Lindsey Ma, Qianli Lu, Jun eng Comparative Study Research Support, Non-U.S. Gov't England 2015/05/16 Food Chem. 2015 Nov 1; 186:168-75. doi: 10.1016/j.foodchem.2015.03.079. Epub 2015 Mar 28" |
