Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception

Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes aroma compounds were monitored during microbial fermentation, those most likely to affect sensory perception identified. Ulva sp. Laminaria fermented generally recognized as safe microorganisms, the profile volatile seaweeds was investigated using headspace solid-phase microextraction with gas chromatography–mass spectrometry. Volatile compounds, including ketones, aldehydes, alcohols, acids, identified seaweed fermentation. Compared lactic acid bacteria Bacillus subtilis fermentation enhance total ketone amount seaweeds. Saccharomyces cerevisiae also alcohol content Principal component analysis revealed that fermenting B. or S. reduce aldehyde contents boost contents, respectively, expected. The odor described by GC–olfactometry, fermentations pleasant odors unpleasant odors. These results can support capability improve