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Effet de deux conditions d'entreposage sur l'odeur de l'algue comestible Palmaria palmata et optimisation d'une procédure d'extraction permettant de préserver son odeur.

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

Auteurs : LE PAPE M. A., GRUA-PRIOL J., DEMAIMAY M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of two storage conditions on the odour of an edible seaweed, Palmaria palmata, and optimization of an extraction procedure preserving its odour characteristics.
  • Identifiant de la fiche : 2003-2903
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 8
  • Date d'édition : 10/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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