The DOI matches its Crossref record; 33 of the 38 references it cites were found in a registry or an index.
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.
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“For instance, ester compounds impart a distinctive fruity aroma to fruit vinegar, whereas aldehydes and phenolic compounds influence its color [42,43].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [43]
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Metadata
- Authors
- Tanaka, R., Ishimaru, M., Hatate, H., Sugiura, Y., & Matsushita, T.
- Affiliations
- University of Miyazaki (JP)
- National Fisheries University (JP)
- Corresponding author
- Tanaka, Ryusuke
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2016-12
- Volume
- 212
- Pages
- 104-109
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2400914920
- Cited by
- 21
- References
- 38
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 1 · 2023: 3 · 2022: 1 · 2021: 2 · 2020: 2 · 2019: 2 · 2018: 3 · 2017: 1
- FWCI
- 2.52
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Saga Prefectural Government
- University of Miyazaki
- National University of Fisheries
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- dried laver, Porphyra, 4-hydroxy-2-hexenal, lipid oxidation, free amino acids, 5'-nucleotides, fatty acids, alpha-tocopherol, aldehydes, propionaldehyde, sensory evaluation, seaweed quality
- MeSH terms
- Chlorophyll A, Aldehydes, Chlorophyll, Fatty Acids, Oxidation-Reduction, Lipid Peroxidation, beta Carotene, alpha-Tocopherol, Porphyra, Lipid Metabolism
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- Tanaka, R., Ishimaru, M., Hatate, H., Sugiura, Y., & Matsushita, T. (2016). Relationship between 4-hydroxy-2-hexenal contents and commercial grade by organoleptic judgement in Japanese dried laver Porphyra spp. Food Chemistry. https://doi.org/10.1016/j.foodchem.2016.05.166
