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초록

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 degrees 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-beta-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.

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