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A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts.
J Sci Food Agric. 2021 Feb; 101(3):1228-1238.JS

Abstract

BACKGROUND

Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography - mass spectrometry (GC-MS), direct sensory aroma evaluation, and gas-chromatography - olfactometry (GC-O) to obtain a better understanding of their volatile profile and sensory perception.

RESULTS

More than 100 volatile compounds were identified by static headspace solid phase micro-extraction (HS-SPME) and thermal desorption gas chromatography - mass spectrometry (TD GC-MS). Brown seaweeds were characterized by 'grassy/herbal/floral', 'fruity', and 'fatty' aromas, red seaweeds by 'green/vegetable', 'mushroom/earthy' and 'sweet/buttery' aromas, and the fucoxanthin extract by 'rancid' and 'nutty' aromas with an overall lower intensity. Heptanal appeared to be a major odor-active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)-2,6-nonadienal and 2-pentylfuran for H. elongata; ethyl butanoate and 2,3-butanedione for U. pinnatifida; 6-dimethylpyrazine, (E,Z)-2,6-nonadienal and sulactone for P. palmata; 1-octen-3-ol for P. umbilicalis, heptanone for A. esculenta, and 2-furanmethanol for fucoxanthin.

CONCLUSION

Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry.

Authors+Show Affiliations

Food Quality and Sensory Science Department, Teagasc Food Research Centre, Cork, Ireland. Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland.Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland.Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.Food Quality and Sensory Science Department, Teagasc Food Research Centre, Cork, Ireland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32790090

Citation

Vilar, Elena Garicano, et al. "A Chemometric Approach to Characterize the Aroma of Selected Brown and Red Edible Seaweeds / Extracts." Journal of the Science of Food and Agriculture, vol. 101, no. 3, 2021, pp. 1228-1238.
Vilar EG, O'Sullivan MG, Kerry JP, et al. A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts. J Sci Food Agric. 2021;101(3):1228-1238.
Vilar, E. G., O'Sullivan, M. G., Kerry, J. P., & Kilcawley, K. N. (2021). A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts. Journal of the Science of Food and Agriculture, 101(3), 1228-1238. https://doi.org/10.1002/jsfa.10735
Vilar EG, et al. A Chemometric Approach to Characterize the Aroma of Selected Brown and Red Edible Seaweeds / Extracts. J Sci Food Agric. 2021;101(3):1228-1238. PubMed PMID: 32790090.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts. AU - Vilar,Elena Garicano, AU - O'Sullivan,Maurice G, AU - Kerry,Joseph P, AU - Kilcawley,Kieran N, Y1 - 2020/09/22/ PY - 2020/05/29/received PY - 2020/07/17/revised PY - 2020/08/13/accepted PY - 2020/8/14/pubmed PY - 2021/3/30/medline PY - 2020/8/14/entrez KW - GC-MS KW - GC-O KW - aroma KW - seaweeds KW - volatile compounds SP - 1228 EP - 1238 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 3 N2 - BACKGROUND: Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography - mass spectrometry (GC-MS), direct sensory aroma evaluation, and gas-chromatography - olfactometry (GC-O) to obtain a better understanding of their volatile profile and sensory perception. RESULTS: More than 100 volatile compounds were identified by static headspace solid phase micro-extraction (HS-SPME) and thermal desorption gas chromatography - mass spectrometry (TD GC-MS). Brown seaweeds were characterized by 'grassy/herbal/floral', 'fruity', and 'fatty' aromas, red seaweeds by 'green/vegetable', 'mushroom/earthy' and 'sweet/buttery' aromas, and the fucoxanthin extract by 'rancid' and 'nutty' aromas with an overall lower intensity. Heptanal appeared to be a major odor-active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)-2,6-nonadienal and 2-pentylfuran for H. elongata; ethyl butanoate and 2,3-butanedione for U. pinnatifida; 6-dimethylpyrazine, (E,Z)-2,6-nonadienal and sulactone for P. palmata; 1-octen-3-ol for P. umbilicalis, heptanone for A. esculenta, and 2-furanmethanol for fucoxanthin. CONCLUSION: Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/32790090/A_chemometric_approach_to_characterize_the_aroma_of_selected_brown_and_red_edible_seaweeds_/_extracts_ DB - PRIME DP - Unbound Medicine ER -