Seaweeds for umami flavour in the New Nordic Cuisine

Table 1 Extraction of glutamate, aspartate and alaninate from dried seaweeds

Seaweed	Extracted glutamate (mg/100 g)	Extracted aspartate (mg/100 g)	Extracted alaninate (mg/100 g)
Rausu-konbu (farmed, Japanese)	145 ± 5	85 ± 15	20 ± 3
Hidaka-konbu (farmed, Japanese)	70 ± 15	40 ± 20	20 ± 10
Sugar kelp (farmed, Danish)	3 ± 3	3 ± 2	7 ± 4
Dulse (farmed, Danish)	40 ± 10	27 ± 8	25 ± 6
Dulse (wild, Icelandic)	10 ± 5	11 ± 2	12 ± 2
Graceful red weed (farmed, Danish)	6	1	4

All extractions are based on 10 g of dry seaweed in 500 ml of water extracted over a period of 45 minutes in a vacuumed, sealed plastic bag placed in a water bath at the prescribed constant extraction temperature. The extracted amounts of amino acids refer to the concentrations measured in the specific aqueous extract. The concentrations quoted refer to the amino acids in their deprotonated form. The quoted error bars reflect the variation over two to five independent measurements (except for graceful red weed, for which only one measurement was performed). It should be noted that the precise amount of amino acids measured could be very sample-dependent and that the error bars quoted reflect only the estimated uncertainties in the actual amino acid analysis.

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