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

The volatile fraction of dehydrated edible seaweeds belonging to seven species (Himanthalia elongate, 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 adds, 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 adds in S. latissima, and halogenated compounds in L.ochroleuca and S. latissima. Sensory analysis revealed that P. palmata, U. lactuca and H. elongate were the sea weeds showing the most potent seafood odour and seaweed odour characteristics. (c) 2016 Elsevier Ltd. All rights reserved.