A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts.
Elena Garicano VilarMaurice G O' SullivanJoseph P KerryKieran N KilcawleyPublished in: Journal of the science of food and agriculture (2020)
Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry.