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Effect of two storage conditions on the odour of an edible seaweed, Palmaria palmata, and optimization of an extraction procedure preserving its odour characteristics.

Author(s) : LE PAPE M. A., GRUA-PRIOL J., DEMAIMAY M.

Type of article: Article

Summary

Two storage conditions were studied in order to retain the marine aroma of alga. It was found, by sensory analysis, that algae preserved in artificial seawater at 4 °C for 15 d, described using the terms seaside, seaweed, iodized, and fresh, were more characteristic than frozen algae, which developed green aromas. A vacuum-hydrodistillation method was optimized, according to an experimental design, on the alga preserved in artificial seawater to extract volatile compounds. After an extraction-concentration process, descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess its respective odour. Results showed that the extract obtained at 20 °C without crushing or salt addition had the most typical aroma.

Details

  • Original title: Effect of two storage conditions on the odour of an edible seaweed, Palmaria palmata, and optimization of an extraction procedure preserving its odour characteristics.
  • Record ID : 2003-2903
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 8
  • Publication date: 2002/10
  • Document available for consultation in the library of the IIR headquarters only.

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