The inclusion of seaweeds in daily-consumption food is a worthy-of-attention challenge due
to their high nutritional value and potential health benefits. In this way, their composition …

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 …

BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed
extracts can provide evidence regarding their potential suitability as ingredients in …

BACKGROUND Edible seaweeds are one of the most important resources that currently
exist for their multiple uses and applications. Like other food types, during their storage there …

Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating
algae into the human diet can provide important health benefits. However, consumer …

Plant volatile organic compounds (VOCs) represent a relatively wide class of secondary
metabolites. The VOC profiles of seven seaweeds (Grateloupia filicina, Polysiphonia …

Volatile component profiles of fresh seaweed Laminaria spp and Undaria pinnatífida were
analyzed using dynamic headspace for volatile profile evaluation, which allows the direct …

Gracilaria vermiculophylla has the potential to be used as a food ingredient due to its
nutritional and bioactive values, however, the aroma is considered a restrictive factor for its …

Volatile organic compounds (VOCs) comprise a wide range of compounds with low
molecular weight that are released from seaweeds as secondary metabolites. Therefore, the …

The odor of four algae was investigated and compared to evaluate the potential of these
algae to mimic shrimp aroma. Solid-phase microextraction followed by gas chromatography …