Abstract: In order to evaluate the flavor characteristics of Porphyra haitanensis and P. yezoensis, we tested their taste profile and volatile components by electronic tongue (ET), gas chromatography-ion mobility spectrometry (GC-IMS), and investigated differences in the compositions of free amino acids and flavor nucleotides. The results showed that the umami, umami aftertaste, bitterness and astringency of P. haitanensis were pronouncedly higher than those of P. yezoensis, consistent with the results of free amino acids, flavor nucleotides and equivalent umami concentration. A total of 36 volatile compounds were isolated and identified from P. haitanensis and P. yezoensis by GC-IMS. The total amount of odorants in P. yezoensis was higher than that in P. haitanensis, with linalool oxide, 1-hexanal, butyrolactone, phenylacetaldehyde and nonanal being dominant. Generally, saturated alcohols and esters have high threshold values, contributing little to the odor of laver, while aldehydes such as malondialdehyde, phenylacetaldehyde and nonanal have low threshold values, greatly contributing to the overall pleasant odor of laver. It can be concluded that there are great differences in taste and aroma between P. haitanensis and P. yezoensis. The results of this study can provide reference for the high-valued and efficient utilization of lavers.

Key words: P. haitanensis; P. yezoensis; electronic tongue; gas chromatography-ion mobility spectrometry