남규탁 ((주)한빛향료)

남규탁 ((주)한빛향료)

남규탁 ((주)한빛향료)

변수임 ((주)한빛향료)

홍성진 ((주)한빛향료)

윤영모 ((주)한빛향료)

​Laver is one of the popular edible seaweeds which commonly use in various dishes in Korean cuisine and made seaweed snacks in western countries. In addition, it is so-called “black semiconductor of the sea” overseas in these days. As overall interest in laver has grown, its flavor characteristics have become major factors for influencing consumer preferences. Like most aroma volatile compounds in foods, the flavor of lavers is composed of a variety of volatile organic compounds (VOCs) such as sulfurs, alcohols, aldehydes, and ketones. The composition of these compounds from lavers can vary depending on environmental factors such as origin and harvest time.

The aim of this study was conducted as: 1. to analyze the composition of VOCs from three different regions of laver samples (Shinan, Seocheon, and Wando) at the same harvest time on December, 2024, and 2. to figure out grouping analysis of VOCs from two different regions of laver samples (Shinan, and Seocheon) at 3 different harvest time on December, 2024, February and April, 2025 by solid-phase microextraction (SPME) with two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOFMS) and along with a LECO ChromaTOF-Tile software for principal component analysis (PCA) for evaluating the differences based on origin and harvest time.

PCA results revealed distinct differences in the VOC compositions of laver samples depending on geographical origin and harvest season. The score plots showed clear separation according to region and season, while the loading plots identified compounds such as dimethyl sulfoxide, 2-ethenyl-6-methylpyrazine, methyl isothiocyanate, and 8-heptadecene as major contributors to sample differentiation. These results indicate that the environmental factors affected the concentration of these VOCs.

These findings from the experiment of laver samples provide fundamental data for the quality control of laver production in relation to environmental factors. Furthermore, they may support the standardization of product characteristics to ensure quality consistency among products. In addition, identification off-flavor-related VOCs well apply to improve sensory quality and develop seaweed products that meet consumer preferences in the future.