Abstract
Using seven specimens of the dried laver from various culture grounds in Japan, one specimen from Korea, and one from indoor culture, the significance of dimethyl sulfide and its precursor, dimethyl-β-propiothetin, as flavor substances was examined. All these specimens were almost equal to each other in regard to color and luster, and showed no remarkable difference in proximate composition and contents of pigments and minerals. On the other hand, the concentration of dimethyl sulfide varied considerably, being 215 to 292 ppb in the samples from culture grounds in Japan, 168 ppb in a sample from Korea, and 88 ppb in that from indoor culture, reflecting the strength of odor in organoleptic examination. The concentration of dimethyl sulfide was closely related to that of dimethyl-β-propiothetin.
