Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

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 ∘ 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. Industry 3 Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M and Greiner R, Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 99:1066-1083 (2017).J Sci Food Agric 2019; 99: 5475-5482

Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods

“…For the oven-dried S. ramosissima , the main volatile compounds detected were hexanal (34.16%), 3-hexen-1-ol (1.80%), 2-methylbutanoic acid (7.84%), heptanal (5.14%), 1-octen-3-ol (3.0%), 6-methyl-5-hepten-2-one (3.92%), p -cymene (3.08%), limonene (10.18%), 3,4-dimethylcyclohexanol (7.31%), β-cyclocitral (1.97%), and 3,5-octadien-2-one (1.19%). In general, linear and branched chain aldehydes contribute with herbaceous and grassy-green aromas [ 54 ], namely hexanal, which is responsible for herbal and grassy-green odors [ 52 , 53 ]. Compounds such as 2-methylbutanoic acid, heptanal, 1-octen-3-ol, and 3,5-octadien-2-one are described as responsible for some off-odors including sour, penetrating oil-like, mushroom-like, and marine odors, respectively, but their contribution to the aroma depends on their limit of detection [ 50 , 53 , 55 , 56 ].…”

Evaluation of Chemical, Functional, Spectral, and Thermal Characteristics of Sargassum wightii and Ulva rigida from Indian Coast

“…Peaks above 1200 cm −1 in both seaweeds represent the phenol groups that indicate that both seaweeds are flourish in antioxidants, which can be utilized in development of functional food and their extract may be characterized for the bioactive compounds which can be useful in nutraceuticals formulation. It has also been reported that marine macroalgae produces wide variety of volatile organic compounds such as hydrocarbons, terpenes, phenols, alcohols, aldehydes, ketones, esters, fatty acids, and halogen or sulfur-containing compounds, which are responsible for its characteristic flavor and freshness, and these volatile compounds have been well identified by Spanish researchers in U. rigida [34].…”

Landing facilities for processing of cultivated seaweed biomass: a Norwegian perspective with strategic considerations for the European seaweed industry

“…The respondent from the food sector emphasizes the need to create positive taste experiences from seaweed and take advantage of current trends on local, sustainable, healthy and vegetarian/vegan foods. In this context, efforts must be made to identify the effects of relevant processing and storage methods on the sensory properties of the products (Stévant et al 2018(Stévant et al , 2020Sánchez-García et al 2019) and to develop tasty ingredients from seaweeds. A LFCS may act as a platform for collaboration between seaweed producers, processors and industrial users of cultivated biomass to establish quality standards for food products and develop adapted processing strategies.…”