Comparative evaluation of the flavor characteristics and nutritional value of different varieties of by sensory flavor chemistry.

is an important edible marine alga, currently recognized as the second most productive seaweed in China. In this study, the flavor and nutritional components of three varieties of -981, LuLong No. 1, and NB-18 were investigated using sensory flavor chemistry, emphasizing their potential flavor properties and health benefits. The e-tongue and e-nose profiles of were analyzed for the first time, revealing significant differences between NB-18 and the other two varieties. Free amino acids, 5'-nucleotides, and volatile compounds (VOCs) were also evaluated. NB-18 exhibited significantly lower levels of VOCs and higher content of Glu, contributing to its superior sensory characteristics. Furthermore, it demonstrated a higher proportion of polyunsaturated fatty acids (PUFAs) and the lowest -fatty acid content. In conclusion, NB-18 stands out as a nutrient-rich, high-protein seaweed with excellent flavor and considerable market value, providing a strong basis for future large-scale promotion and cultivation.