Two storage conditions were studied in order to keep the specific marine aroma of alga. It was found, by sensory analysis, that algae preserved in artificial seawater at 4 °C for 15 d, described with the terms seaside, seaweed, iodized, and fresh, were more characteristic than frozen algae, which developed green aromas. A vacuum-hydrodistillation method was optimized, according to an experimental design, on the alga preserved in artificial seawater to extract volatile compounds. After an extraction-concentration process, descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess its respective odor. Results showed that the extract obtained at 20 °C without crushing or salt addition had the more typical aroma.
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