A chemometric approach to characterize the aroma of selected brown and red edible seaweeds/extracts

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dc.contributor.author Garicano Vilar, Elena
dc.contributor.author O'Sullivan, Maurice G.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Kilcawley, Kieran N.
dc.date.accessioned 2020-10-19T11:26:54Z
dc.date.available 2020-10-19T11:26:54Z
dc.date.issued 2020-08-13
dc.identifier.citation Garicano Vilar, E., O'Sullivan, M. G., Kerry, J. P. and Kilcawley, K. N. (2020) 'A chemometric approach to characterize the aroma of selected brown and red edible seaweeds/extracts', Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.10735 en
dc.identifier.issn 0022-5142
dc.identifier.uri http://hdl.handle.net/10468/10663
dc.identifier.doi 10.1002/jsfa.10735 en
dc.description.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. en
dc.description.sponsorship Teagasc (Walsh Fellowship); Department of Agriculture, Food and the Marine, Ireland (Grant Number 15/F/610) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher John Wiley & Sons, Inc. en
dc.rights © 2020, Society of Chemical Industry. Published by John Wiley & Sons, Inc. This is the peer reviewed version of the following article: Garicano Vilar, E., O'Sullivan, M. G., Kerry, J. P. and Kilcawley, K. N. (2020) 'A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts', Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.10735, which has been published in final form at https://doi.org/10.1002/jsfa.10735. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. en
dc.subject Seaweeds en
dc.subject Volatile compounds en
dc.subject Aroma en
dc.subject GC-MS en
dc.subject GC-O en
dc.title A chemometric approach to characterize the aroma of selected brown and red edible seaweeds/extracts en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2021-08-13
dc.date.updated 2020-10-19T11:13:40Z
dc.description.version Accepted Version en
dc.internal.rssid 539475645
dc.internal.wokid WOS:000571509000001
dc.contributor.funder Teagasc en
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of the Science of Food and Agriculture en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation and copyright statement as necessary. en
dc.identifier.eissn 1097-0010


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