A review of volatile compounds in edible macroalgae

Shuang Li; Meijuan Hu; Yupei Tong; Zhangyi Xia; Yichao Tong; Yuqing Sun; Jiaxing Cao; Jianheng Zhang; Jinlin Liu; Shuang Zhao; Peimin He

doi:10.1016/j.foodres.2023.112559

A review of volatile compounds in edible macroalgae

Food Res Int. 2023 Mar:165:112559. doi: 10.1016/j.foodres.2023.112559. Epub 2023 Feb 3.

Authors

Shuang Li¹, Meijuan Hu¹, Yupei Tong¹, Zhangyi Xia¹, Yichao Tong¹, Yuqing Sun¹, Jiaxing Cao¹, Jianheng Zhang², Jinlin Liu³, Shuang Zhao⁴, Peimin He⁵

Affiliations

¹ College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China.
² College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center for Water Environment Ecology in Shanghai, Shanghai 201306, China; Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China. Electronic address: jh-zhang@shou.edu.cn.
³ College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; The Key Laboratory of Zoological Systematics and Application, Hebei University, Baoding 071002, China. Electronic address: 15721539745@139.com.
⁴ College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China. Electronic address: 1099978653@qq.com.
⁵ College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center for Water Environment Ecology in Shanghai, Shanghai 201306, China; Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China. Electronic address: pmhe@shou.edu.cn.

PMID: 36869543
DOI: 10.1016/j.foodres.2023.112559

Abstract

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 acceptance of food is closely related to its flavor, and in this respect, volatile compounds are key factors. This article reviews the extraction methods and composition of volatile compounds from Ulva prolifera, Ulva lactuca, Sargassum spp. and economically valuable cultured seaweeds such as Undaria pinnatifida, Laminaria japonica, Neopyropia haitanensis and Neopyropia yezoensis. Research found that the volatile compounds of the above seaweeds were composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur compounds, furans and small amounts of other compounds. Volatile compounds such as benzaldehyde, 2-octenal, octanal, β-ionone and 8-heptadecene have been identified in several macroalgae. This review argues that more research on the volatile flavor compounds of edible macroalgae is required. Such research could aid new product development or widen applications of these seaweeds in the food or beverage sectors.

Keywords: Aquaculture; Brown algae; Green algae; Macroalgae; Red algae; Volatile compounds.

Publication types

Review
Research Support, Non-U.S. Gov't

MeSH terms

Beverages
Biological Products*
Esters
Food
Humans
Seaweed*

Substances

Biological Products
Esters