Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system

Se Jin Kang, Sung Yong Yang, Jin Won Lee, Kwang Won Lee

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In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.

Original languageEnglish
JournalFood Science and Biotechnology
Publication statusPublished - 2019 Jan 1



  • GC–MS
  • Polycyclic aromatic hydrocarbons
  • Processed food
  • Reduction
  • Seasoned-roasted laver

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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