Adams Zach, Faraone Nicoletta, McSweeney Matthew B
School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada.
Department of Chemistry, Acadia University, Wolfville, NS B4P 2R6, Canada.
Foods. 2025 Jul 22;14(15):2565. doi: 10.3390/foods14152565.
Seaweed is a sustainable ingredient that has been suggested to improve the nutritional aspects as well as the sensory properties of different food products. The objective of this study was to evaluate the flavor properties of extracts from brown seaweed () and sugar kelp () obtained at different temperatures. These varieties commonly grow in the Atlantic Ocean. The seaweed samples were extracted using water at three different temperatures (50 °C, 70 °C, and 90 °C). The volatile fraction of the extracts was extracted with headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. The headspace chemical composition varies significantly among seaweed extracts and at different extraction temperatures. Major classes of identified compounds were aldehydes, ketones, alcohols, hydrocarbons, and halogenated compounds. Extracts were also evaluated using temporal check-all-that-apply (with 84 untrained participants). The different temperatures had minimal impact on the flavour properties of the brown seaweed samples, but the extraction temperature did influence the properties of the sugar kelp samples. Increasing the extraction temperature seemed to lead to an increase in bitterness, savouriness, and earthy flavor, but future studies are needed to confirm this finding. This study continues the exploration of the flavor properties of seaweeds and identifies the dynamic flavor profile of brown seaweed and sugar kelp under different extraction conditions.
海藻是一种可持续的成分，有人认为它可以改善不同食品的营养成分以及感官特性。本研究的目的是评估在不同温度下从褐藻（）和糖海带（）中提取的提取物的风味特性。这些品种通常生长在大西洋。海藻样品在三种不同温度（50°C、70°C和90°C）下用水提取。提取物的挥发性成分采用顶空固相微萃取法提取，并用气相色谱-质谱联用仪进行分析。海藻提取物之间以及在不同提取温度下，顶空化学成分有显著差异。鉴定出的主要化合物类别为醛类、酮类、醇类、烃类和卤代化合物。提取物还采用即时全选法进行评估（84名未经训练的参与者参与）。不同温度对褐藻样品的风味特性影响最小，但提取温度确实会影响糖海带样品的特性。提高提取温度似乎会导致苦味、鲜味和土腥味增加，但需要进一步的研究来证实这一发现。本研究继续探索海藻的风味特性，并确定了不同提取条件下褐藻和糖海带的动态风味特征。
