Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components.
A new extraction method was applied to the volatile compounds of Palmaria palmata. Dynamic headspace was optimized according to an experimental design, and descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess their respective representativeness. Results showed that extract obtained with crushed algae after a 30 min purge was the most representative. GC-MS analysis was then performed on this extract to identify the volatile components. Seven halogenated compounds, seven aldehydes, two ketones, three alcohols, and four miscellaneous compounds were identified. Among them, halogenated compounds were the most characteristic of red algae, and more particularly, iodoethane and iodopentane, which had yet been found in other seaweeds.
Le Pape
Marie-Annick
MA
Ecole Nationale d'Ingénieurs des Techniques et Industries Agro-Alimentaires, Laboratoire de Biochimie Alimentaire, Rue de la Géraudière, B.P. 82225, 44322 Nantes Cedex 03, France.
Grua-Priol
Joëlle
J
Prost
Carole
C
Demaimay
Michel
M
D000447:Aldehydes / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006219:Halogens / Q000032:analysis; D006801:Humans; D009812:Odorants / Q000032:analysis*; D000461:Rhodophyta / Q000737:chemistry*; D014835:Volatilization
D000447:Aldehydes; D006219:Halogens