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