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Food Res Int

Title:		Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds
Author(s):		Lopez-Perez O; Picon A; Nunez M;
Address:		"Departamento de Tecnologia de Alimentos, INIA, Carretera de la Coruna, km 7, Madrid 28040, Spain. Departamento de Tecnologia de Alimentos, INIA, Carretera de la Coruna, km 7, Madrid 28040, Spain. Electronic address: nunez@inia.es"
Journal Title:		Food Res Int
Year:		2017
Volume:		20161224
Issue:		Pt 3
Page Number:		1002 - 1010
DOI:		10.1016/j.foodres.2016.12.013
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"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"
Keywords:		"Chlorophyta/*chemistry/classification *Dehydration Female Food Handling/*methods Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Olfactory Perception Phaeophyta/*chemistry/classification Plants, Edible/*chemistry/classification Princip;"
Notes:		"MedlineLopez-Perez, O Picon, A Nunez, M eng Research Support, Non-U.S. Gov't Canada 2017/09/04 Food Res Int. 2017 Sep; 99(Pt 3):1002-1010. doi: 10.1016/j.foodres.2016.12.013. Epub 2016 Dec 24"