Formation of Porphyra yezoensis Flavour Compounds through Hydrolysis and Maillard Reaction

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<0.05), whereas Maillard reaction significantly increased the sensory score of P. yezoensis hydrolysates (p<0.05). Gas chromatography-mass spectrometry analysis showed that a total of 42 flavour compounds formed in Maillard reaction, which increased the flavour of P. yezoensis hydrolysates. These results indicated that the method can be used to prepare P. yezoensis essence.