Color, Texture, Mineral, Volatile Components, and Shape of Naturally Occurring Uppurui Nori (Porphyra pseudolinearis)

Abstract

　To characterize naturally occurring Uppurui nori (Porphyra pseudolinearis), we examined its color, volatile components, texture, and mineral content in comparison with cultured Uppurui nori, Susabi nori (Pyropia yezoensis) and commercial Asakusa nori (Porphyra tenera) with which, the Japanese are very familiar. We found that naturally occurring Uppurui nori is rich in volatile components and minerals such as Na, Ca, and Fe. It is highly chewy while eating and dark black in color compared to cultured Uppurui nori, Susabi nori, and commercial Asakusa nori. Uppurui nori's ductile and chewy texture is affected by its water content and thickness.