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Food Chem

Title:		Characterization and differentiation of seaweeds on the basis of their volatile composition
Author(s):		Mirzayeva A; Castro R; Barroso G; Duran-Guerrero E;
Address:		"Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Poligono Rio San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Poligono Rio San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: remedios.castro@uca.es. Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Poligono Rio San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: carmelo.garcia@uca.es. Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Poligono Rio San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain. Electronic address: enrique.duranguerrero@uca.es"
Journal Title:		Food Chem
Year:		2021
Volume:		20200803
Issue:
Page Number:		127725 -
DOI:		10.1016/j.foodchem.2020.127725
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrometry Detection (MHSSE-GC-MS) has been used to analyze 44 volatile compounds that can be found in the different samples. Of all the factors, the collection season proved to be the most influential, followed by origin with significantly lower volatile compounds concentrations found in the samples collected in spring and in southern Spain. A Principal Component Analysis showed that beta ionone, benzaldehyde, 6-methyl-5-hepten-2-one, together with some acids were the most strongly affected by the season, with highest values in those samples that had been collected in the autumn. On the other hand, the pretreatment (raw, salting or dehydration) proved to have a low influence"
Keywords:		Analysis of Variance Gas Chromatography-Mass Spectrometry/methods Principal Component Analysis Seasons Seaweed/*chemistry/metabolism Spain Volatile Organic Compounds/*analysis Characterization Geographical origin Season Seaweeds Species Volatile compounds;
Notes:		"MedlineMirzayeva, Aytan Castro, Remedios G Barroso, Carmelo Duran-Guerrero, Enrique eng England 2020/08/10 Food Chem. 2021 Jan 30; 336:127725. doi: 10.1016/j.foodchem.2020.127725. Epub 2020 Aug 3"