title: Relationship between 4-hydroxy-2-hexenal contents and commercial grade by organoleptic judgement in Japanese dried laver Porphyra spp.
abstract: To evaluate the correlation between the commercial grade determined by organoleptic judgment panel and chemical substances in dried laver Porphyra spp., we analyzed the contents of free amino acids, 5'-nucleotides, total lipids, fatty acids, α-tocopherol, lipophilic pigments, and aldehydes in several grades of laver that had been classified by an organoleptic judgment panel. Compared with the lower-grade laver samples, the excellent-grade laver samples contained higher concentrations of free amino acids, 5'-nucleotides, total lipids, α-tocopherol, chlorophyll a, and β-carotene and lower concentrations of aldehydes such as 4-hydroxy-2-hexenal (HHE), propanal, butanal, and 1-hexanal, which are formed during lipid peroxidation of n-3 or n-6 polyunsaturated fatty acids. In addition, the HHE content was strongly correlated with the propanal content in the analyzed laver (r(2)=0.9123). These results showed that the commercial grade assigned by an organoleptic judgment panel was correlated with chemical substances associated with color, taste, and the prevention of lipid oxidation.
authors.affiliation: Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Gakuen-kibanadai-nishi-1-1, Miyazaki 889-2192, Japan. Electronic address: rtanaka@cc.miyazaki-u.ac.jp.
authors.forename: Ryusuke
authors.initials: R
authors.lastname: Tanaka
authors.affiliation: Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Gakuen-kibanadai-nishi-1-1, Miyazaki 889-2192, Japan.
authors.forename: Mami
authors.initials: M
authors.lastname: Ishimaru
authors.affiliation: Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Gakuen-kibanadai-nishi-1-1, Miyazaki 889-2192, Japan.
authors.forename: Hideo
authors.initials: H
authors.lastname: Hatate
authors.affiliation: Department of Food Science and Technology, National University of Fisheries, 2-7-1 Nagata-Honmachi, Shimonoseki, Yamaguchi 759-6595, Japan.
authors.forename: Yoshimasa
authors.initials: Y
authors.lastname: Sugiura
authors.affiliation: Department of Food Science and Technology, National University of Fisheries, 2-7-1 Nagata-Honmachi, Shimonoseki, Yamaguchi 759-6595, Japan.
authors.forename: Teruo
authors.initials: T
authors.lastname: Matsushita
mesh_terms: D000447:Aldehydes / Q000032:analysis*; D002734:Chlorophyll / Q000031:analogs & derivatives / Q000032:analysis; D000077194:Chlorophyll A; D005227:Fatty Acids / Q000032:analysis; D050356:Lipid Metabolism / Q000502:physiology*; D015227:Lipid Peroxidation / Q000502:physiology*; D010084:Oxidation-Reduction; D044664:Porphyra / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000032:analysis; D019207:beta Carotene / Q000032:analysis
chemical_list: D000447:Aldehydes; D005227:Fatty Acids; D019207:beta Carotene; D002734:Chlorophyll; C045934:4-hydroxy-2-hexenal; C085815:chlorophyll a'; C010463:n-hexanal; C005556:propionaldehyde; C018475:butyraldehyde; D024502:alpha-Tocopherol; D000077194:Chlorophyll A
keywords: 4-Hydroxy-2-hexenal; Aldehyde; Dried laver; Organoleptic judgment; Polyunsaturated fatty acids; Propanal