Identification and Roles of the Taste-active Components of Dried Nori

Abstract

In recent years, dried nori with a high protein content has been commercialized as tasty produce. Although free amino acids have been examined as taste components of dried nori, the components constituting the taste of dried nori and their roles have not been identified. Therefore, we carried out a sensory evaluations to identify the taste-active components of dried nori and determine their roles in taste. The main extractive free amino acids of dried nori were Ala, Glu, and Asp. In addition to these components, Tau was also abundant. These four components accounted for 85% of the free amino acids. The main ATP-related compound was IMP. Together, these five compounds were identified as taste-active components. The role of each taste-active component of dried nori was as follows: Ala imparts sweetness, saltiness, umami, and richness; Glu imparts saltiness, umami, and richness; Asp imparts saltiness, umami, and richness; Tau imparts sourness; and IMP imparts umami and richness.