# Influence of Cross-Regional Cultivation on the Flavor Characteristics of Pyropia haitanensis

## TL;DR

Moving Pyropia haitanensis to different regions changes its flavor due to environmental factors, while its core taste remains genetically consistent.

## Contribution

The study reveals how environmental factors modulate flavor intensity and complexity in cross-regional cultivation of Pyropia haitanensis.

## Key findings

- Inosine monophosphate contributes to umami intensity and correlates with nitrate levels.
- A conserved core aroma profile exists, but regional differences arise from compound abundances.
- Phosphate, temperature, and pH influence the volatile composition of the seaweed.

## Abstract

Geographical relocation can alter flavor quality in marine crops. Here, the same cultivar of Pyropia haitanensis (“ZHEDONG 1”) was cultivated at six sites spanning northern to southern China, and taste- and odor-active compounds were characterized by LC–MS and GC×GC–TOFMS together with environmental measurements. Inosine monophosphate was identified as the major contributor to umami intensity and showed a strong positive association with nitrate levels. A conserved core aroma profile dominated by heptanal, 2-pentylfuran, nonanal, and 2-ethyl-1-hexanol was consistent across regions, whereas differences in their relative abundances led to distinct regional sensory nuances. Correlation analyses further indicated that phosphate, temperature, and pH shaped volatile composition. These results demonstrate that while P. haitanensis retains a genetically determined intrinsic flavor, environmental conditions modulate flavor intensity and aromatic complexity during cross-regional cultivation.