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Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds.
Food Res Int. 2017 09; 99(Pt 3):1002-1010.FR

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.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain.Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain.Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain. Electronic address: nunez@inia.es.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

28865610

Citation

López-Pérez, O, et al. "Volatile Compounds and Odour Characteristics of Seven Species of Dehydrated Edible Seaweeds." Food Research International (Ottawa, Ont.), vol. 99, no. Pt 3, 2017, pp. 1002-1010.
López-Pérez O, Picon A, Nuñez M. Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. Food Res Int. 2017;99(Pt 3):1002-1010.
López-Pérez, O., Picon, A., & Nuñez, M. (2017). Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. Food Research International (Ottawa, Ont.), 99(Pt 3), 1002-1010. https://doi.org/10.1016/j.foodres.2016.12.013
López-Pérez O, Picon A, Nuñez M. Volatile Compounds and Odour Characteristics of Seven Species of Dehydrated Edible Seaweeds. Food Res Int. 2017;99(Pt 3):1002-1010. PubMed PMID: 28865610.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. AU - López-Pérez,O, AU - Picon,A, AU - Nuñez,M, Y1 - 2016/12/24/ PY - 2016/07/12/received PY - 2016/11/30/revised PY - 2016/12/22/accepted PY - 2017/9/4/entrez PY - 2017/9/4/pubmed PY - 2019/6/14/medline KW - Alcohol KW - Aldehyde KW - Carboxylic acid KW - Hydrocarbon KW - Ketone KW - Odour KW - Seaweed KW - Volatile compound SP - 1002 EP - 1010 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 99 IS - Pt 3 N2 - 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. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28865610/Volatile_compounds_and_odour_characteristics_of_seven_species_of_dehydrated_edible_seaweeds_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(16)30607-X DB - PRIME DP - Unbound Medicine ER -