Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain.
Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain.
Food Res Int. 2017 Sep;99(Pt 3):1002-1010. doi: 10.1016/j.foodres.2016.12.013. Epub 2016 Dec 24.
The volatile fraction of dehydrated edible seaweeds belonging to seven species (Himanthalia elongata, 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 acids, 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 acids in S. latissima, and halogenated compounds in L. ochroleuca and S. latissima. Sensory analysis revealed that P. palmata, U. lactuca and H. elongata were the seaweeds showing the most potent seafood odour and seaweed odour characteristics.
采用固相微萃取技术提取 7 种食用干海藻（海蒿子、条斑紫菜、羊栖菜、裙带菜、浒苔、半叶马尾藻和裙带菜）的挥发性成分，并用气相色谱-质谱联用技术对其进行分析。在 151 种海藻挥发性化合物中，共检测到 36 种烃类化合物、34 种酮类化合物、28 种醛类化合物、23 种醇类化合物、8 种羧酸类化合物、6 种卤代化合物、4 种呋喃类化合物、3 种酯类化合物、2 种含硫化合物、2 种吡嗪类化合物、1 种吡啶类化合物和 1 种胺类化合物。所有挥发性化合物在不同海藻种类间均存在显著差异。在所有海藻中，烃类化合物含量最高的是裙带菜，酮类化合物含量最高的是条斑紫菜，醛类化合物含量最高的是羊栖菜和条斑紫菜，醇类化合物含量最高的是条斑紫菜，羧酸类化合物含量最高的是裙带菜，卤代化合物含量最高的是条斑紫菜和裙带菜。感官分析表明，羊栖菜、浒苔和海蒿子具有最强的海鲜味和海藻味特征。
