Study of Flavor Compounds of Essential Oil Extracts from Edible Japanese Kelps

ABSTRACT VOLATILE OILS isolated by steam distillation of fresh edible kelps ( Laminaria angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia cava, Alaria crassifolia, Undaria pinnatifida ) were analyzed by GC and GC‐MS. The major component characterized in the volatile oils of the kelps was isolated and identified as a sesquiterpene alcohol known as cubenol. Flavor evaluation determined that this alcohol was an important contributor to the kelp flavor. Additional major components included ( E, Z )‐2,6‐nonadienal, ( E )‐2‐no‐nenal, ( Z, Z )‐3,6‐nonadienal, ( E, Z )‐2,6‐nonadienol, ( E )‐2‐nonenol, myristic acid, and ω‐hexadecenoic acid.