RT journal article
T1 Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed 2 (Ulva rigida) during Storage at Different Temperatures
A1 Sánchez García, Josefa
A1 Aytan, Mirzayeva
A1 Roldán Gómez, Ana María
A1 Castro Mejías, Remedios
A1 Palacios Macías, Víctor Manuel
A1 García Barroso, Carmelo
A1 Durán Guerrero, Enrique
A2 Ingeniería Química y Tecnología de Alimentos
K1 green seaweed
K1 volatile compounds
K1 sensory analysis
K1 MHSSE
K1 storage
K1 evolution
AB 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, 41volatile 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 influenceof 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.
SN 1097-0010
YR 2019
FD 2019
LK http://hdl.handle.net/10498/34493
UL http://hdl.handle.net/10498/34493
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 21-sep-2026