期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：8
页码：570-573
DOI：10.19026/ajfst.11.2703
出版社：MAXWELL Science Publication
摘要：Porphyra yezoensis has a unique flavour and nutritional value. In this study, flavour compounds were obtained by subjecting P. yezoensis to water extraction and hydrolysis with flavorzyme. Amino acids and reducing sugar were then to the hydrolysates to facilitate Maillard reaction. Hydrolysis with flavorzyme significantly increased the sensory score of P. yezoensis water extract (p P. yezoensis hydrolysates (p P. yezoensis hydrolysates. These results indicated that the method can be used to prepare P. yezoensis essence.
