## 3 Results
### Volatile Compounds
In conclusion, steaming and boiling were better for maintaining the original flavor substances of the kelp, while baking was more beneficial for producing new flavor compounds. \begin{table}
\begin{tabular}{c c c c c c}  & **Raw (\%)** & **Blanched (\%)** & **Steamed (\%)** & **Boiled (\%)** & **Baked (\%)** \\ \hline
1-Methoxy-2-propyl acetate & 21.33 \(\pm\) 10.03 & - & 14.46 \(\pm\) 4.21 & 66.21 \(\pm\) 8.95 & - \\
1-Octen-3-one & 48.32 \(\pm\) 16.26 & - & 17.17 \(\pm\) 6.76 & - & 3.02 \(\pm\) 0.11 \\
2-Heptrenal, (Z)- & 2.77 \(\pm\) 2.71 & - & - & 7.91 \(\pm\) 2.48 & 1.34 \(\pm\) 0.13 \\
1-Pentanol, 3-methyl- & 0.96 \(\pm\) 0.90 & - & - & - & - \\ Nonanal & 0.73 \(\pm\) 0.12 & - & - & - & 1.70 \(\pm\) 0.28 \\
2-Octenal, (E)- & 1.50 \(\pm\) 2.30 & - & - & - & 1.66 \(\pm\) 0.16 \\ Propanoic acid,2-methyl-, & 9.92 \(\pm\) 6.82 & - & - & - & - \\
1,1’-(2-ethyl-1-propyl-1-3-propanedively) ester; & 2.58 \(\pm\) 0.66 & - & - & - & - \\
2(4)H-Benzofuranone, & 2.58 \(\pm\) 0.66 & - & - & - & - \\
5,6,7,7a-tetrahydro-4,4,7a-trimethyl- & 1,4-Disisopropylnaphthalene & 21.33 \(\pm\) 10.03 & - & - & - \\ Benzaldehyde & - & 35.06 \(\pm\) 0.39 & 24.23 \(\pm\) 3.95 & - & - \\ Acetophenone & - & 24.53 \(\pm\) 2.24 & 3.07 \(\pm\) 0.31 & - & - \\ Naphthalene,1,2-dihydro-1,1,6-trimethyl- & - & 2.61 \(\pm\) 0.71 & - & 0.96 \(\pm\) 0.63 \\ trans-\(\beta\)-ionone & - & 37.80 \(\pm\) 1.95 & - & - & - \\ Furan, 2-pentyl- & - & - & 14.83 \(\pm\) 3.65 & - & 8.88 \(\pm\) 0.34 \\ Styrene & - & - & 2.44 \(\pm\) 0.87 & 3.20 \(\pm\) 1.67 & 1.13 \(\pm\) 0.20 \\
2-Heptrenal, (E)- & - & - & 11.54 \(\pm\) 1.83 & - & - \\
5-Ethylcyclopent-1-enemcarboxidehyde & - & - & 1.59 \(\pm\) 0.07 & - & - \\ Benzaldehyde & - & - & 8.86 \(\pm\) 0.87 & - & - \\
1-Octanol & - & - & 1.28 \(\pm\) 0.08 & - & - \\ Phenol, 3,5-bis(1,1-dimethylylethyl)- & - & - & 0.53 \(\pm\) 0.14 & - & 0.13 \(\pm\) 0.03 \\
3-Octanone, 2-methyl- & - & - & - & 6.27 \(\pm\) 2.36 & - \\
2,3’,4’ Trimethoxyacetophenone & - & - & - & 1.04 \(\pm\) 0.47 & 0.04 \(\pm\) 0.00 \\
2,4-Dl-tert-butylphenol & - & - & - & 11.54 \(\pm\) 5.06 & - \\ Dibutyl phthalate & - & - & - & 3.84 \(\pm\) 2.87 & - \\
2,3-Pentanedione & - & - & - & - & 1.70 \(\pm\) 0.08 \\
2-Heptanone & - & - & - & - & 0.87 \(\pm\) 0.08 \\
2-Hexenal, (E)- & - & - & - & - & 0.37 \(\pm\) 0.00 \\
1,3,5,7-Cyclocotetrateene & - & - & - & - & 0.64 \(\pm\) 0.05 \\
2,3-Octanedione & - & - & - & - & 7.23 \(\pm\) 0.21 \\
1-Tridecene & - & - & - & - & 0.11 \(\pm\) 0.01 \\
1-Octen-3-ol & - & - & - & - & 10.03 \(\pm\) 0.41 \\
2-Dodecyne & - & - & - & - & 0.89 \(\pm\) 0.07 \\ Decanal & - & - & - & - & 21.87 \(\pm\) 1.10 \\ Pentadecane & - & - & - & - & 21.86 \(\pm\) 1.08 \\
3,5-Octaden-2-one & - & - & - & - & 1.92 \(\pm\) 0.19 \\
2-Funcarboxaldehyde, 5-methyl- & - & - & - & - & 2.29 \(\pm\) 0.35 \\
2-Octen-1-ol, (E)- & - & - & - & - & 0.97 \(\pm\) 0.07 \\ Dodecane & - & - & - & - & 0.77 \(\pm\) 0.53 \\
1-Cyclohexene-1-carboxaldehyde, & - & - & - & - & 1.62 \(\pm\) 0.94 \\
4-(1-methylylethyl)- & - & - & - & - & 1.62 \(\pm\) 0.94 \\
2,4-Decaelian, (E,E)- & - & - & - & - & 2.87 \(\pm\) 0.02 \\ Hexanoic acid & - & - & - & - & 3.61 \(\pm\) 0.04 \\
3-Buten-2-one, 4-(2,2,6-trimethyl-7- & - & - & - & 0.15 \(\pm\) 0.00 \\ oxabicyclo[4.1.0]hept-1-yl)- & - & - & - & - & 0.49 \(\pm\) 0.04 \\ Methyl tetradeaconate & - & - & - & - & 0.79 \(\pm\) 0.13 \\
1H-Pyrrole-2,5-dione, 3-ethyl-4-methyl- & - & - & - & 0.07 \(\pm\) 0.00 \\ \hline \end{tabular} The data are expressed in a relatively quantitative form and presented as mean \(\pm\) SD (\(n=3\)). -, not detected.  
\end{table} 
Table 3: Flavor compounds produced by different processing methods of \(L\). _japonica_.