| Title: | Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures |
| Author(s): | Sanchez-Garcia F; Mirzayeva A; Roldan A; Castro R; Palacios V; Garcia-Barroso C; Duran-Guerrero E; |
| Address: | "Chemical Engineering and Food Technology Department, University of Cadiz, Cadiz, Spain. Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Cadiz, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with loss of freshness and with production and/or degradation of their volatile compounds. In this study, multiple headspace sorptive extraction (MHSSE) coupled with gas chromatography/mass spectrometry (GC/MS) detection has been applied to an edible green seaweed (Ulva rigida) in order to determine the evolution of volatile compounds during storage for 12 days at 4 or 16 degrees C. RESULTS: The existing analytical methodology has been updated and validated for 18 additional compounds. At the end, 41 volatile compounds from different chemical families were quantified. Aldehydes, carboxylic acids and esters were the main classes found in U. rigida. Analytical and sensory data were submitted for statistical analysis. During storage, most volatile compounds were only affected by the number of storage days (P < 0.05), with significant decreases as storage time increased. Sensory analysis revealed significant changes in the samples stored for longer times (8, 10 and 12 days), with a clear influence of the boiled vegetable descriptor. CONCLUSION: In order to get a successful preservation of seaweeds and to maintain their marine character during storage, both temperature and time should be carefully controlled. (c) 2019 Society of Chemical Industry" |
| Keywords: | Food Storage/*methods Gas Chromatography-Mass Spectrometry Humans Seaweed/*chemistry Taste Temperature Time Factors Ulva/*chemistry Vegetables/chemistry Volatile Organic Compounds/*chemistry/isolation & purification Mhsse evolution green seaweed sensory a; |
| Notes: | "MedlineSanchez-Garcia, Fini Mirzayeva, Aytan Roldan, Ana Castro, Remedios Palacios, Victor Garcia-Barroso, Carmelo Duran-Guerrero, Enrique eng RNM1235 (Ealga)/Junta de Andalucia/ Comparative Study England 2019/05/16 J Sci Food Agric. 2019 Sep; 99(12):5475-5482. doi: 10.1002/jsfa.9808. Epub 2019 Jun 5" |
