Changes In Volatile Compounds Research Articles

Enhancing the sensory and nutritional properties of bean-based and lentil-based beverages through fermentation and germination

This study investigates the potential of using fermentation and germination can alter the nutritional and sensory properties of bean-based beverages (BBs) and lentil-based beverages (LBs). The research examines the impact on B vitamins, dietary fiber, glycemic index (GI), isoflavones, and volatile compounds. In addition, the influence of germination, fermentation, and the addition of raspberry–cranberry pulp on the sensory properties was investigated. Germination was found to increase the levels of specific B vitamins, isoflavones, and dietary fiber while decreasing the GI. The microorganisms involved in fermentation showed the ability to synthesize thiamine, riboflavin, and pyridoxine. However, the changes in volatile compounds due to fermentation had a negative impact on the sensory quality of the beverages. The study suggests that the sensory quality of BBs and LBs could be enhanced by incorporating raspberry–cranberry pulp. Although germination and fermentation improved the nutritional properties of the beverages, the study highlights the need for further research to enhance their sensory quality.

Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage

The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of 9 and 12 months of processing were vacuum packaged and stored at refrigerated temperatures up to 40 d to study the changes of volatile compounds by using solid phase micro-extraction (SPME) and GC-MS and their sensory profile by free choice profile (FCP). Besides, the changes in physicochemical properties (pH, humidity, water activity, color and composition) after ultrasound and storage were determined. Results showed that ultrasound changed the flavor profile of ham slices especially in 12 m hams and after 40 d of storage, with decreased level of linear and Strecker aldehydes and increased level of ketones and alcohols. Sensory results suggested that ultrasound favored the formation of cured and nutty odors with a higher impact in long processing hams (12 m) as observed in the volatile profile as well as increased redness without affecting other physicochemical properties. Therefore, ultrasound is a potential approach to improve the flavor and color characteristics of dry-cured ham slices during vacuum refrigerated storage.

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage.

The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.

Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus

Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were studied by headspace solid-phase microextraction gas chromatography–mass spectrometry and 16S rRNA gene high-throughput sequencing. During cooperative fermentation, most VCs and the abundance of Latilactobacillus and Lactococcus significantly increased, while Pediococcus, Acinetobacter, and Macrococcus obviously decreased. After evaluation of correlation and abundance of each genus, Latilactobacillus and Lactococcus possessed the highest influence on the formation of volatile flavor during cooperative fermentation. Compared with the natural fermentation, cooperative fermentation with starters significantly enhanced most of pleasant core VCs (odor activity value≥1), but inhibited the production of trimethylamine and methanethiol, mainly resulting from the absolutely highest influence of Latilactobacillus. Cooperative fermentation of starters is an effective method to improve the volatile flavor in the fermented tilapia surimi.

Changes in volatile compounds in withering tea leaves after infestation with tea green leafhopper (Empoasca onukii Matsuda)

The effects of withering, cultivar yellowing, and Empoasca onukii infestation on tea leaf aroma have each been characterized, but variations in volatile compound (VC) contents as a result of co-occurrence of these factors remain unclear. In the present study, we analyzed VC contents in E. onukii-damaged leaves of Camellia sinensis (L.) cv. ‘Yinghong No. 9’ and the yellow bud variant ‘Yellowish Yinghong No. 9’ during the withering process. We found that glycoside-derived volatiles (GDVs) were the most abundant type of VCs, accounting for more than 83% of the total VC content. Linalool formed the main body of the tea aroma, contributing a floral, fruity scent. Differential accumulation of octanal and geranyl acetone in fresh leaves corresponded to differences in the aroma profiles between Yellowish Yinghong No. 9 and Yinghong No. 9. A higher degree of withering did not alter the pleasant aroma odors of Yellowish Yinghong No. 9, but rather maintained the floral, fruity flavors and reduced greenish odors and levels of defense-related compounds (e.g., benzeneacetaldehyde, benzyl nitrile) induced by E. onukii infestation. This study clearly establishes the effects of withering on the aroma profiles of E. onukii-infested leaves in both a standard and a yellow bud mutant tea variety, suggesting a method of maintaining the economic value of even insect-damaged tea leaves.

Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage.

The lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and analyze the changes in volatile compounds during fermentation and storage. A 10:1 ratio of Streptococcus thermophilus CICC 6063 to Lactobacillus helveticus CICC 6064 showed optimal fermentation time (4.2 h), viable cell count (9.64 log10 colony-forming units/mL), and sensory evaluation score (79.1 points). In total, 56 volatile compounds were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS), including aldehydes, ketones, acids, alcohols, esters, and others. Among these, according to VIP analysis, 2,3-butanedione, acetoin, 2,3-pentanedione, hexanoic acid, acetic acid, acetaldehyde, and butanoic acid were identified as discriminatory volatile metabolites for distinguishing between different time points. Throughout the fermentation and storage process, the levels of 2,3-pentanedione and acetoin exhibited synergistic dynamics. These findings enhance our understanding of the chemical and molecular characteristics of milk fermented with Streptococcus thermophilus and Lactobacillus helveticus, providing a basis for improving the flavor and odor of dairy products during fermentation and storage.

Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics

Zhenba bacon is a traditional cured bacon product with a rich history that originated from Zhenba County, Shaanxi Province. This study aimed to investigate the patterns of volatile compound formation and changes in metabolites during the smoking process in Zhenba bacon. Firstly, the sensory properties and physicochemical properties of Zhenba bacon were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) and nontargeted metabolomics technology were used to analyze Zhenba bacon from different smoking stages. The results show a gradual increase in the sensory acceptance and volatile flavor compounds such as aldehydes, ketones, and esters with the prolongation of smoking of Zhenba bacon. LC–MS analysis identified 191 co-expressed differentially metabolites, with amino acid and lipid metabolism being the main metabolic pathways according to KEGG enrichment analysis. Temporal expression analysis of bacon metabolites at each stage revealed a decrease in harmful steroid hormones such as cortisone and an increase in amino acids and lipid metabolites, such as arginine, lysine, acid, and cholesterol, that contribute to the flavor of bacon. In summary, duration of smoking increased, the amount of flavor substances in Zhenba bacon gradually increased, and the safety and quality of bacon reached the optimal level after 32 days of smoking. This study provides valuable insights into the dynamic changes in volatile flavor compounds in Zhenba bacon and establishes a theoretical foundation for quality control during its production.

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage.

Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investigated by evaluating peroxide values (PVs), lipoxygenase (LOX) activity, fatty acid (FA) composition, and volatile substances. LOX activity and PV were determined in the gills, skin, and muscles throughout 9 days of storage in ascending order to the extended storage time. The highest level of LOX activity was found in the gills, whereas the highest PV was determined in the skin. FA content of all tissues decreased during the storage period. Oleic acid was the predominant monounsaturated fatty acid, whereas linoleic acid and docosahexaenoic acid were the main polyunsaturated fatty acids and omega-3 in all tissues. The fish gills were shown to have the highest level of volatile compounds followed by the skin and muscle, based on headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry. Principal component analysis indicated gradual changes in the volatile compound composition with increasing storage time. 2-Butanone and nonanal in the muscle, 6-methyl-2-heptanone and 2-nonenal in the gills, and 1-heptanol, and 1-nonanol in the skin were found to be the potential freshness indicators. In addition, hexanal could be a general potential marker for measuring the degree of lipid oxidation in all tissues. PRACTICAL APPLICATION: Understanding the volatile compound formation related to lipid oxidation within storage time at various tissues of tilapia could be critical to the side-stream processing to yield the desired quality.

Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan Baijiu from Chinese Hengshui Region.

To investigate the core fungal community succession and its effects of volatile compound production during different stages (D-1, D-2, D-3, E-4, E-5, and E-6) of Hengshui Laobaigan Baijiu, high-throughput sequencing (HTS) was carried out, accompanied by the identification and quantification of the volatile flavor compounds using headspace solid-phase coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). HTS results demonstrated that the fungal community of stage D-1 was similar to that of E-4 after adding Daqu, while the richness and diversity of the fungal community were most prominent at stage E-6. Moreover, the addition of Daqu at the beginning of Ercha fermentation resulted in a significant increase in the relative abundances of the fungal community at the genus level, setting the stage for the production of volatile compounds. GC-MS analysis revealed the presence of a total of 45 volatile compounds. Combining the GC-MS result with the heat map and principal component analysis (PCA), the concentrations of volatile compounds were highest in stage E-5. Meanwhile, concentrations of esters, especially ethyl acetate, ethyl lactate, isoamyl acetate and ethyl hexanoate, were high in both stages E-5 and E-6. This indicated that stage E-5 was crucial to the fermentation process of Laobaigan Baijiu. Three fungal genera (Saccharomyces, Candida, and Pichia) were indicated as the core microbiota for the production of the main volatile flavor compounds of Laobaigan Baijiu through partial least square (PLS) analysis. The information provided in this study offered valuable insights into the fermentation mechanism of Laobaigan Baijiu, thereby serving as a theoretical framework for enhancing the quality of Baijiu and realizing cost-effective production.

Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala

SummaryIn this study, the changes in volatile compounds, lipids, and small molecule compounds during the curing and drying processes were examined. The results showed that lipid oxidation was enhanced during curing and drying processes. A total of fifty‐two types of volatile compounds in the dry‐cured fish were detected, and the contents of alcohols (such as 3‐methyl‐1‐butanol, 1‐octen‐3‐ol), ketones (such as 2‐heptanone, 2‐octanone), and aldehydes (such as 3‐methylbutyraldehyde, hexanal, nonanal, decanal) were increased during curing and drying processes. A total of 812 metabolites were identified. The metabolites in linoleate, arachidonate, nucleotide, amino acid, and other metabolic pathways showed significant differences between drying stage and curing stage. The oxidative degradation of arachidonate acid, linoleate acid, and amino acid may contribute to the changes in volatile compounds during the curing and drying stages. Seven compounds including shikimic acid, carnitine C5: DC, carnitine C7: DC, 2‐hydroxybutanoic acid, 3‐hydroxybutanoic acid, malonic acid, and methylmalonic acid could be key small molecule compounds in curing and drying processing. These findings are valuable for understanding the mechanisms underlying flavour changes occurring during fish curing and drying processes.

CHANGES IN THE PROFILE OF VOLATILE COMPOUND IN SEED STORAGE OF RUBUS FRAXINIFOLIUS

Storage conditions are one of the factors that affect seed quality. However, storage cannot improve seed quality, but it can maintain seeds in good condition, including their volatile compounds. Therefore, the study aimed to determine the changes of volatile compounds during seed storage on Rubus fraxinifolius seeds. The seeds were obtained from Cibodas Botanical Garden and divided into three groups i.e., seed without storage, seed stored at room temperature for four months, and seed stored in the refrigerator for four months. The seed extract using ethanol and methanol solvents was analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). The results showed that the total volatile compounds detected in the ethanol and methanol extracts of R. fraxinifolius seed were 113 and 80, respectively. Seven types of main volatile compounds are found in all seed treatments and solvents included g-Sitosterol, g-Tocopherol, 9-Octadecenamide, (Z)-, 9,12-Octadecadienoic acid (Z,Z)-, 9,19-Cyclolanostan-3-ol, 24-methylene-,(3.beta.)-, dl-a-Tocopherol, and Squalene. Compounds were belong to sterols, vitamin E, fatty acids, and triterpenoids. In addition, seed storage treatment increased the percentage of specific volatile compounds, such as g-Sitosterol, g-Tocopherol, 2,4-Decadienal, (E,E)-, 2,4-Decadienal, (E,Z)-, 9-Octadecenamide, (Z)-, 9,12-Octadecadienoic acid (Z,Z)-, 9,19-Cyclolanostan-3-ol,24-methylene-, (3.beta.)-, dl-a-Tocopherol, Eicosane, n-Hexadecanoic acid, and Squalene.

Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process

The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compounds and phospholipid molecules in grilled lambs. The results revealed 19 key volatile compounds (OAV > 1) involved in the grilling process of lambs. Additionally, UPLC-ESI-MS/MS analysis detected 142 phospholipid molecules in grilled lamb, with phosphatidylcholine exhibiting the highest content (36.62 %), followed by phosphatidyl ethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidyl glycerol, and phosphatidic acid. Through partial least squares analysis, 63 key differential phospholipids were identified. Principal component analysis of the key differential phospholipids and volatile compounds indicated that phosphatidylcholine and phosphatidyl ethanolamine phospholipids are the key substrates in forming volatile compounds in grilled lambs. This information is essential for precisely regulating the flavor profile, enhancing the grilling process, and minimizing the production of harmful compounds in grilled meat products.

Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics

Watermelon seed kernels (WSK) are prone to oxidative rancidity, while their evaluation biomarkers and changes in volatile flavor are still unknown. The research tracked the changes in volatile compounds and lipid components before and after rancidity using HS-SPME-GC-O-MS and lipidomic techniques. The results showed the flavor of watermelon seed kernels changed significantly before and after rancidity, from mild aroma to rancidity. A total of 42 volatile compounds were detected via GC-O-MS, and a total of 220 lipid molecules were detected via lipidomic technology. 55 lipids with significant differences were screened via multivariate statistical analysis. Combining the above analysis, it found that glycerol phospholipid and glyceride pathways were the most important metabolic pathways and 1-Pentanol and styrene could be used as potential biomarkers to judge the rancidity process of watermelon seed kernels. The research could provide powerful technical support for the storage, transportation and freshness preservation of watermelon seed kernels.

Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions

To investigate the mechanism of Penicillium proteases on the hydrolysis of myofibrillar proteins (MP) and volatile compound evolutions, enzymatic characteristics of Penicillium proteases, hydrolysis capacities for MP, interactions between Penicillium proteases and MP, and profile changes of volatile compounds were investigated. P. aethiopicum (PA) and P. chrysogenum (PC) proteases showed the largest hydrolysis activities at pH 9.0 and 7.0, and were identified as alkaline serine protease and serine protease by LC-MS/MS, respectively. The proteases of PA and PC significantly degraded myosin and actin, and PA protease showed higher hydrolysis capacity for myosin than that of PC protease, which was confirmed by higher proteolysis index (56.06%) and lower roughness (3.99 nm) of MP after PA treatment. Molecular docking revealed that hydrogen bond and hydrophobic interaction were the major interaction forces of Penicillium proteases with myosin and actin, and PA protease showed more binding sites with myosin compared with PC protease. The total content of free amino acids increased to 6.02-fold for PA treatment and to 5.51-fold for PC treatment after 4 h hydrolysis of MP, respectively. GC-MS showed that aromatic aldehydes and pyrazines in PA showed the largest increase compared with the control and PC during the hydrolysis of MP. Correlation analysis demonstrated that Phe, Leu and Ile were positively related with the accumulation of benzaldehyde, benzeneacetaldehyde, 2,4-dimethyl benzaldehyde and 2,5-dimethyl pyrazine.

Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains.

Lactic acid bacteria (LABs) are widely present in foods and affect the flavour of fermented cultures. This study investigates the effects of fermentation with Lactobacillus acidophilus JYLA-16 (La), Lactobacillus plantarum JYLP-375 (Lp), and Lactobacillus rhamnosus JYLR-005 (Lr) on the flavour profile of blueberry juice. This study showed that all LABs strains preferentially used glucose rather than fructose as the carbon source during fermentation. Lactic acid was the main fermentation product, reaching 7.76 g L-1 in La-fermented blueberry juice, 5.86 g L-1 in Lp-fermented blueberry juice, and 6.41 g L-1 in Lr-fermented blueberry juice. These strains extensively metabolized quinic acid, whereas oxalic acid metabolism was almost unaffected. Sixty-four volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS). All fermented blueberry juices exhibited decreased aldehyde levels. Furthermore, fermentation with La was dominated by alcohols, Lp was dominated by esters, and Lr was dominated by ketones. Linear discriminant analysis of the electronic nose and principal component analysis of the GC-IMS data effectively differentiated between unfermented and fermented blueberry juices. This study informs LABs selection for producing desirable flavours in fermented blueberry juice and provides a theoretical framework for flavour detection. © 2023 Society of Chemical Industry.

Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice.

High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds and their precursors while maintaining quality. We investigated the changes and correlations of volatile compounds, related enzyme activities and precursor amino acids, and fatty acids in Hami melon juice under 350-500 MPa pressure. The application of HHP treatment resulted in a considerable reduction of esters and a substantial increase in aldehydes and alcohols in C6 and C9. Activities of lipoxygenase (LOX), alcohol acyltransferase (AAT), and phospholipase A2 (PLA2) were lower than those of the untreated group, alcohol dehydrogenase (ADH) activity was reversed. When compared to fresh cantaloupe juice, there was an increase in both the types and contents of amino acids with lower total fatty acid contents than the control group. Positive correlations were observed among six ester-related substances and eight alcohol-related substances. Additionally, the correlations between volatile compounds and fatty acids were more substantial compared to those between volatile compounds and amino acids. HHP treatment increases Hami melon flavor precursors and is an effective way to maintain the aroma volatile compounds and flavor of Hami melon juice.

Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation

This study examined the bacterial community dynamics and their relationship with volatile compounds in Xinjiang smoked horsemeat sausage during fermentation. We employed single-molecule real-time sequencing (SMRT) to identify the bacterial composition, while headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) was utilized to detect volatile compounds in the sausage. The findings indicated that Staphylococcus xylosus, Lactococcus garvieae, Latilactobacillus sakei, Lactococcus lactis, and Weissella hellenica were the predominant species during the fermentation. Moreover, we identified 56 volatile substances in the smoked horsemeat sausages, including alcohols, esters, ketones, acids, aldehydes, terpenes, and phenols. Notably, the correlation analysis demonstrated positive associations between the major bacteria and the primary volatile compounds, with notable connections observed for Staphylococcus xylosus, Lactococcus garvieae and Weissella hellenica. These research findings provide a foundation for future endeavors aimed at enhancing the flavor quality of smoked horsemeat sausage.

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.

Citrus fruits are largely consumed due to their unique and pleasant aromas. Citrus hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the volatile compounds in citrus essential oils (CEOs), which are mostly located in the peels. During the extraction of CEOs, a specific series of chemical reactions occurred depending on the extraction methods (CP, cold pressing; HD, hydrodistillation), leading to variations in the composition of volatile compounds. In this study, the orange and the tangor which is a hybrid between C. reticulata × C. sinensis were investigated to compare the changes in volatile compounds based on the extraction methods. Results showed that the CP-specific volatile compounds were sesquiterpenes, oxygenated monoterpenes, and fatty acid derivatives, while the HD-specific volatile compounds were terpinyl cation derivatives, limonene, and 4-vinylguaiacol. On the other hand, the contents of some volatile compounds ((E)-ocimene, α-terpinene, and α-terpinolene) were affected by the Citrus species rather than by the extraction methods. In particular, during HD, terpinene-4-ol and 4-vinylguiacol, known as off-flavor compounds in citrus juice, were formed more abundantly in the orange than in the tangor. In conclusion, these results provide comprehensive data on essential oils, especially those derived from oranges and tangors, for selecting the appropriate extraction method for obtaining a higher yield and quality of citrus flavor.

Comparison of volatile and nonvolatile metabolites in green tea under hot-air drying and four heat-conduction drying patterns using widely targeted metabolomics.

Hot-air and heat-conduction drying are the most common drying patterns in green tea production. However, the differences between them in terms of the resulting green tea chemical compounds have not been illustrated systematically. In this study, 515 volatile and 204 nonvolatile metabolites were selected to compare the differences between hot-air drying green tea (HAGT) and four heat-conduction drying green teas (HCDGTs) using widely targeted metabolomics. The results showed notable changes in volatile compounds; for example, two kinds of HCDGTs preferred to form chestnut-like and caramel-like key odorants. In addition, 14 flavonol glycosides, 10 catechins, 9 phenolic acids, 8 amino acids, 7 flavonols, and 3 sugars were significantly changed between HAGT and HCDGTs (p<0.05), presenting a tremendous discrepancy in the transformation of nonvolatile compounds. Our results provide clear guidance for the precise manufacturing of green tea by four common heat-drying patterns and hot air-drying patterns.

Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds

Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel flavors. Despite all the benefits that come with eating seaweed, consumers still resent of their sensorial properties. Seaweed is traditionally consumed raw or cooked, but there is still not enough information on how the sensory descriptors and bioactive compounds change when cooked. The aim of this study was to determine the change in total polyphenol content (TPC), antioxidant capacity (e.g., DPPH and ORAC values) and changes in volatile compounds of three Chilean seaweeds: Durvillaea antarctica, Pyropia spp. and Ulva lactuca when subjected to traditional cooking for 15 min at 100°C. In all three seaweeds, TPC decreased with cooking and so did the measured antioxidant capacity. Altogether, 46 volatile cpmpounds were identified in D. antarctica, 49 in Pyropia spp. and 47 in U. lactuca. The concentration of these volatile compounds was correlated with aroma sensory descriptors of the same samples. Consumer preferences may be attracted by the herbal notes of U. lactuca or the sweet, caramel, and umami flavors of D. antarctica and Pyropia.