Volatile compounds of six species of edible seaweed: A review

Abstract

Seaweeds are widely distributed throughout the world. Many seaweeds are of commercial importance with some consumed directly or used as an ingredient as they have functional, nutritional and/or organoleptic properties. Consumer acceptance of food is closely related to its sensory properties, of which flavor is of prime importance. A significant contributor to flavor is the aromatic volatile components present. This review focusses on the volatile components identified in commercially important edible macroalgae species consisting of four brown (Himanthalia elongata, Laminaria spp. including L. ochroleuca, and Undaria pinnatifida) and two red species (Porphyra umbilicalis and Palmaria palmata). In excess of 200 volatile compounds have been identified consisting of hydrocarbons, alcohols, aldehydes, ketones, acids, esters, furans, phenols and sulfur- containing compounds, among others present in minor quantities. The extraction/concentration conditions, chromatography and detection methodologies applied varied and impacted on the volatiles identified due to differences in their hydrophobicity, molecular weight and vapor pressure. This review highlights that considerable more information is required to identify volatile aromatic compounds in edible macroalgae and to identify those most likely to impact sensory perception. Such information could be used to aid new product development or widen applications of these seaweeds in the food or beverage sectors.