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<p>Effects of storage illumination on chemical quality of <i>Ulva prolifera</i> were examined for 60 days using dried and baked products stored under &gt; 1,000 lx light or in the dark at 25&#xa0;°C/60% RH. Volatiles (HS‑SPME GC–MS) and nonvolatiles (HPLC‑QTOF‑MS) were profiled. Across seven chemical classes, total volatiles were highest in dried‑light and lowest in baked‑dark groups. Aldehydes (e.g., benzaldehyde, nonanal) and ketones (e.g., trans‑β‑ionone) increased with light, whereas dimethyl sulfide decreased markedly. Nonvolatile analysis identified six fatty acids plus (+)‑gallocatechin; unsaturated fatty acids decreased faster under light. In baked samples, linoleic and oleic acids declined by 18.2‑fold and 5.4‑fold under light (vs 4.6‑fold and 1.6‑fold in dark), supporting a link between UFA depletion and aldehyde formation. Findings indicate high photooxidative susceptibility of <i>U. prolifera</i>, underscoring dark packaging and prompt consumption of baked products to preserve quality.</p>

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Changes of volatiles and nonvolatiles in dried and baked Ulva prolifera, gamtae under light and in the dark storage

  • 期刊论文

  • 发表日期：

    2026年5月16日

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  • Sun Hye Hwang,
  • JaeHwan Lee,
  • Kee-Jai Park

摘要

Effects of storage illumination on chemical quality of Ulva prolifera were examined for 60 days using dried and baked products stored under > 1,000 lx light or in the dark at 25 °C/60% RH. Volatiles (HS‑SPME GC–MS) and nonvolatiles (HPLC‑QTOF‑MS) were profiled. Across seven chemical classes, total volatiles were highest in dried‑light and lowest in baked‑dark groups. Aldehydes (e.g., benzaldehyde, nonanal) and ketones (e.g., trans‑β‑ionone) increased with light, whereas dimethyl sulfide decreased markedly. Nonvolatile analysis identified six fatty acids plus (+)‑gallocatechin; unsaturated fatty acids decreased faster under light. In baked samples, linoleic and oleic acids declined by 18.2‑fold and 5.4‑fold under light (vs 4.6‑fold and 1.6‑fold in dark), supporting a link between UFA depletion and aldehyde formation. Findings indicate high photooxidative susceptibility of U. prolifera, underscoring dark packaging and prompt consumption of baked products to preserve quality.