Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds

López-Pérez, Olga; Picón, Antonia; Núñez, Manuel

doi:10.1016/j.foodres.2016.12.013

Cited by 76 publications

(45 citation statements)

References 26 publications

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“…The most relevant compounds were hydrocarbons followed by alcohols, carboxylic acids, aldehydes and ketones. Thus there were significant differences in the content of all detected volatile compounds depending on the seaweed species . A significant content of aldehydes and ketones contributes to characterize green seaweed flavour .…”

Section: Introductionmentioning

confidence: 93%

“…Volatile components, which are considered the most important parameters for food flavour and quality, define the aroma of macroalgae . These compounds have been studied in fresh, dried or dehydrated and cooked forms to determine the freshness of seafood during storage . López‐Pérez et al .…”

Section: Introductionmentioning

confidence: 99%

“…These compounds have been studied in fresh, dried or dehydrated and cooked forms to determine the freshness of seafood during storage . López‐Pérez et al . found, by solid phase microextraction (SPME) and gas chromatography/mass spectrometry (GC/MS) analysis, more than 150 different volatile compounds in seven species of dehydrated seaweeds.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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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

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Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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“…In this study, we selected 138 volatile compounds with linear retention indices (LRI) reported in the literature 6 to provide a diversified set of chemical families (hydrocarbons, alcohols, aldehydes, ketones, esters etc. The list of molecules and the log(LRI) values are listed in Table 1. A total of 97 molecules were placed in the training set to build the QSRR models, whereas the remaining, 41 molecules constitute the test set.…”

Section: Methodsmentioning

confidence: 99%

QSRR Study of Linear Retention Indices for Volatile Compounds using Statistical Methods

2018

Chem Sci Trans

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ACD/ChemSketch, MarvinSketch and ChemOffice programs were used to calculate several molecular descriptors of 138 volatile compounds (32 hydrocarbons, 29 ketones, 28 aldehydes, 23 alcohols, 7 carboxylic acids, 6 halogenated compounds, 4 furans, 2 pyrazines, 1 ester, 1 sulphur compounds, 1 pyridine, 1 amine and three other compounds). The best descriptors were selected to establish the quantitative structure retention relationship (QSRR) of linear retention indices of volatile compounds using multiple linear regressions (MLR), multiple non-linear regressions (MNLR) and artificial neural network (ANN) methods. We propose quantitative models according to these analyses. The models were used to predict the linear retention indices of the test set compounds and agreement between the experimental and predicted values was verified. The descriptors showed by QSRR study were used for study and designing of new compounds. The statistical results indicate that the predicted values are in good agreement with the experimental results. To validate the predictive power of the resulting models, external validation multiple correlation coefficient was calculated and has both in addition to a performance prediction power, a favorable estimation of stability.

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“…citric acid -see following section) can yield such material as an additional, viable first fraction of the proposed extraction methodology. As an additional benefit, the characteristic, somewhat fish-like smell of algal biomass is lost during the wash, replaced by a more agreeable, herbal aroma after drying; this is despite the fact thataccording to recent literature -amines and pyridines constitute only a minor fraction of their odorants [19].…”

Section: Removal Of Calcium Incrustationsmentioning

confidence: 99%

Material Balance for Stepwise Extraction of Freshwater Algae Biomass with Heavy Metal Sequestration

Piotrowicz

Tabisz

Łęska

2019

Ecological Chemistry and Engineering S

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During our studies concerning the isolation of sulfated polysaccharides (SPs) from freshwater algae species widespread in Poland, an improved overall extraction methodology has been developed. This new, multi-step procedure allows for obtainment of several fractions that could find use in cosmetic and food industries, with the final one containing the valuable SPs, important both from economic and scientific perspective. Moreover, the process allows for easy use of typical chelating agents to remove harmful heavy metal ions without important losses in natural compounds of interest. Furthermore, a material balance has been established for said process, allowing for its easier implementation on bigger scales, and highlighting the areas which could still be improved to positively affect the final time-cost ratio of the methodology. Combined with previously published information concerning the detailed composition of obtained fractions, we aim to provide a robust and informative outlook on the potential of native freshwater algae species as cheap, raw and easily purifiable resource, usable in a number of important industries. According to the mass balance, nearly 5 % of dry mass of Cladophora glomerata is extractable with ethanol and this fraction consists mostly of fatty acids, phenolics and pigments. Another 5 % of mass can be isolated as pure SPs from aqueous fraction. Additionally, calcium from natural incrustations on the surface of C. glomerata amounts to 17 % of dry material weight and can be reclaimed from acidic wash by simple precipitation; such calcium salts have garnered significant interest as nutritional supplements.

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Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds

Cited by 76 publications

References 26 publications

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

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

QSRR Study of Linear Retention Indices for Volatile Compounds using Statistical Methods

Material Balance for Stepwise Extraction of Freshwater Algae Biomass with Heavy Metal Sequestration

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