海藻(绿藻,红藻和褐藻)营养丰富,将藻类掺入人类饮食中可以提供重要的健康益处。然而,消费者对食品的接受度与其风味密切相关,在这方面,挥发性化合物是关键因素。本文综述了Ulvapromula中挥发性化合物的提取方法和成分。榆树,马尾藻属。和有经济价值的养殖海藻,如裙带菜,海带,海地新热和条斑新热。研究发现,上述海藻的挥发性成分主要由醛类、酮,酒精,碳氢化合物,酯类,酸,硫化合物,呋喃和少量其他化合物。挥发性化合物如苯甲醛,2-octenal,octanal,已在几种大型藻类中鉴定出β-紫罗兰酮和8-十七碳烯。本文认为,需要对食用大型藻类的挥发性风味化合物进行更多的研究。这样的研究可以帮助新产品开发或扩大这些海藻在食品或饮料领域的应用。
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.