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. 2024 Mar 26:22:101325.
doi: 10.1016/j.fochx.2024.101325. eCollection 2024 Jun 30.

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

Shan Jiang  1 , Pengfei Jiang  1 , Dingding Feng  1 , Meiran Jin  1 , Hang Qi  1
Affiliations

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

Shan Jiang et al. Food Chem X. .

Abstract

The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japonica). The gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) analysis showed that baking resulted in significant difference in flavor of brown seaweeds. However, the overall effect of cooking was not as significant as that of the seasoning solution treatment. Additionally, brown seaweeds treated with the seasoning solution were more acceptable. Undaria pinnatifida was found to contain 72 volatile flavor compounds, while Laminaria japonica had a total of 70. This study proved the applicability of GC-IMS combined with E-nose technology to detect the changes of volatile components of brown seaweeds after processing, providing beneficial knowledge and basic theory for the deep processing of brown seaweeds.

Keywords: Cooking; Laminaria japonica; Seasoned cooking; Undaria pinnatifida; Volatile flavor components.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in U.pinnatifida under different cooking techniques.
Fig. 1
Fig. 1
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in U.pinnatifida under different cooking techniques.
Fig. 2
Fig. 2
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in seasoning U.pinnatifida under different cooking techniques.
Fig. 2
Fig. 2
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in seasoning U.pinnatifida under different cooking techniques.
Fig. 3
Fig. 3
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in L. japonica under different cooking techniques.
Fig. 3
Fig. 3
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in L. japonica under different cooking techniques.
Fig. 4
Fig. 4
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in seasoning L. japonica under different cooking techniques.
Fig. 4
Fig. 4
3D-topographic (A), topographic sub-traction plots (B), PCA plot (C) and fingerprint (D) of volatile compounds in seasoning L. japonica under different cooking techniques.
Fig. 5
Fig. 5
Radar map based on the E-nose data for U. pinnatifida, seasoning U. pinnatifida L. japonica, and seasoning L. japonica.
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