Abstract:

To evaluate the quality of volatile flavor components in dried kelp, the volatile flavor components were extracted by solid phase microextraction (SPME), identified by gas chromatography-mass spectrometry (GC-MS) analysis, besides, the relative content of each component was determined by area normalizing method. The results was indicated that, in which 58 components, equaling to 99.99% of total flavor components in weight, the main flavor components in dried kelp were Hexanal (20.48%), 1-Penten-3-ol (10.44%), Butylated Hydroxytoluene (8.71%), 2-Pentanone (3.89%), Oxirane, methyl-, (S)-(3.85%).