Table 6.

Amino acid and 5′-nucleotides content in hydrated and cooked seaweed, and equivalent umami concentration EUC

Sample	DH	DC	PH	PC	UH	UC
L-Asp a	71.09 ± 2.15	78.57 ± 2.07	51.45 ± 0.86	58.54 ± 1.89	53.10 ± 3.19	36.81 ± 0.40
L-Glu a	209.09 ± 6.98	209.98 ± 2.07	310.06 ± 4.89	324.27 ± 11.75	37.07 ± 0.31	35.60 ± 0.61
IMP a	0.963 ± 0.01	1.328 ± 0.04	7.809 ± 0.07	7.333 ± 0.76	N.D	N.D
GMP a	0.014 ± 0.15	0.044 ± 0.14	0.071 ± 0.05	0.764 ± 0.19	N.D	N.D
EUC b	3.19	3.06	4.60	5.34	0.04	0.04

Values are expressed as mean ± standard deviation (n = 3)

Nomenclature: DH hydrated D. antarctica, DC cooked D. antarctica, PH hydrated Pyropia spp., PC cooked Pyropia spp, UH hydrated U. lactuca, UC cooked U. Lactuca, L-Asp Aspartic acid, L-Glu Glutamic acid, N.D. not detected

^amg (100 g)⁻¹ d.w

^bgMSG (100 g)⁻¹ d.w