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

dc.contributor.authorGaricano Vilar, Elena
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.funderTeagascen
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-10-19T11:26:54Z
dc.date.available2020-10-19T11:26:54Z
dc.date.issued2020-08-13
dc.date.updated2020-10-19T11:13:40Z
dc.description.abstractBackground: 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.sponsorshipTeagasc (Walsh Fellowship); Department of Agriculture, Food and the Marine, Ireland (Grant Number 15/F/610)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGaricano 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.10735en
dc.identifier.doi10.1002/jsfa.10735en
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.journaltitleJournal of the Science of Food and Agricultureen
dc.identifier.urihttps://hdl.handle.net/10468/10663
dc.language.isoenen
dc.publisherJohn 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.subjectSeaweedsen
dc.subjectVolatile compoundsen
dc.subjectAromaen
dc.subjectGC-MSen
dc.subjectGC-Oen
dc.titleA chemometric approach to characterize the aroma of selected brown and red edible seaweeds/extractsen
dc.typeArticle (peer-reviewed)en
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