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The flavors and taste constituents of laver

The important tastes of laver were consist of free amino acids such as glutamic acid, alanine, glycine, and nucleotides and related compounds such as inosine 5’-monophosphate and guanosine 5’-monophosphate. Moreover, They seems that another flavoring compounds were related deeply with each other. The tastes of flavor were wide difference that culturing conditions, healthiness of raw materials, colour, and luster. The productions of laver were some difference weather of the year and the culturing region. Laver culturing seasons were form November to March of the following year. Main production seasons of laver were from December to February of the next year. The laver has a palatable seasons and their tastes are different from their harvested periods. It was said that the good qualities of laver were colour, luster, flavor, texture dryness and so on. But poor qualities of laver were chinked or torn on a sheet of laver surface and much thick one.