Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage

Edible seaweeds Chondrus crispus, Codium fragile, Himanthalia elongata, Ulva lactuca and Undaria pinnatifida, without any treatment (control seaweeds), were stored at 4 °C for 15, 30, 60, 15 30 days, respectively, until microbial counts exceeded 7 log cfu/g. High pressure processed (HPP) seaweeds, treated 400 or 600 MPa 5 min on day 2 after collection, held 180. At the start of storage, 133 volatile compounds detected in control with 89, 31, 45, 79 69 found C. H. U. respectively. Chemical groups including highest number aldehydes (24), alcohols (23), ketones (18), hydrocarbons (17) benzene (14). end 131 18 aldehydes, 28 alcohols, 23 ketones, 14 13 compounds, 164 HPP-treated 31 19 compounds. Increases levels S-compounds decreases hydrocarbons, acids recorded during storage some increases N-compounds furans seaweeds. Odour acceptance fell below rejection threshold as early while it remained acceptable 60 elongata 180 all HPP to min, combination refrigerated is a useful tool seaweed preservation, given its beneficial effects quality sensory characteristics.