Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds
The volatile fraction of dehydrated edible seaweeds belonging to seven species (Himanthalia elongata, Laminaria ochroleuca, Palmaria palmata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida) was analyzed by gas chromatography–mass spectrometry, after solid-phase microextraction of samples. Thirty-six hydrocarbons, 34 ketones, 28 aldehydes, 23 alcohols, 8 carboxylic acids, 6 halogenated compounds, 4 furans, 3 esters, 2 sulphur compounds, 2 pyrazines, 1 pyridine and 1 amine were detected among the 151 volatile compounds found in seaweeds. There were significant differences between seaweed species for all the volatile compounds. Hydrocarbons reached their highest levels in U. pinnatifida, ketones in P. umbilicalis, aldehydes in P. palmata and P. umbilicalis, alcohols in P. umbilicalis, carboxylic acids in S. latissima, and halogenated compounds in L. ochroleuca and S. latissima. Sensory analysis revealed that P. palmata, U. lactuca and H. elongata were the seaweeds showing the most potent seafood odour and seaweed odour characteristics. © 2016 Elsevier Ltd
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2017
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| Subjects: | Seaweed, Volatile compound, Hydrocarbon, Ketone, Aldehyde, Alcohol, Carboxylic acid, Odour, |
| Online Access: | http://hdl.handle.net/20.500.12792/2478 http://hdl.handle.net/10261/292398 |
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