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Original Articles

The Aroma profile of the volatiles in marine green algae (Ulva pertusa)

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Pages 573-589 | Published online: 03 Nov 2009

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Tetsuo Kawai & Morihiko Sakaguchi. (1996) Fish flavor. Critical Reviews in Food Science and Nutrition 36:3, pages 257-298.
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Hirotoshi Tamura, Shingo Kihara & Hiroshi Sugisawa. (1990) A New Identification Method for Aliphatic Compounds Using Linear Equations of the GC Retention Index Value. Agricultural and Biological Chemistry 54:12, pages 3171-3176.
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Saskia Urlass, Yifei Wu, Thoa T.L. Nguyen, Pia Winberg, Mark S. Turner & Heather Smyth. (2023) Unravelling the aroma and flavour of algae for future food applications. Trends in Food Science & Technology 138, pages 370-381.
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Bruno Moreira-Leite, Rafael Antunes, João Cotas, Nuno Martins, Nuno Costa, João P. Noronha, Paulina Mata & Mário Diniz. (2023) Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity. Foods 12:14, pages 2736.
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S.Z.Z. Cobongela. 2023. Essential Oils. Essential Oils 551 564 .
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Lingyun Yao, Yi Liang, Min Sun, Shiqing Song, Huatian Wang, Zhenbiao Dong, Tao Feng & Heng Yue. (2022) Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities. Food Research International 162, pages 112109.
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Valentina Figueroa, Andrea Bunger, Jaime Ortiz & José Miguel Aguilera. (2022) Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture. Journal of Applied Phycology 34:6, pages 3141-3156.
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Camila Nader, Herculano Cella, Rafael Garcia Lopes, Carlos Yure B. Oliveira, Emmanuel Bezerra D’Alessandro, Nelson Roberto Antoniosi Filho & Roberto Bianchini Derner. (2022) Effect of different cultivation conditions on the production of volatile organic compounds by the microalgae Arthrospira platensis and Chlorella sp.. Journal of Applied Phycology 34:1, pages 203-217.
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Nellie Francezon, Ariane Tremblay, Jean-Luc Mouget, Pamela Pasetto & Lucie Beaulieu. (2021) Algae as a Source of Natural Flavors in Innovative Foods. Journal of Agricultural and Food Chemistry 69:40, pages 11753-11772.
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Sheila C. Oliveira-Alves, Fábio Andrade, Inês Prazeres, Andreia B. Silva, Jorge Capelo, Bernardo Duarte, Isabel Caçador, Júlio Coelho, Ana Teresa Serra & Maria R. Bronze. (2021) Impact of Drying Processes on the Nutritional Composition, Volatile Profile, Phytochemical Content and Bioactivity of Salicornia ramosissima J. Woods. Antioxidants 10:8, pages 1312.
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Fan Yang, Ye Liu, Bei Wang, Huanlu Song & Tingting Zou. (2021) Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis. LWT 137, pages 110478.
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Fini Sánchez‐García, Aytan Mirzayeva, Ana Roldán, Remedios Castro, Víctor Palacios, Carmelo Barroso & Enrique Durán‐Guerrero. (2020) Effect of different cooking methods on sea lettuce ( Ulva rigida ) volatile compounds and sensory properties . Journal of the Science of Food and Agriculture 101:3, pages 970-980.
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Ana-Marija Cikoš, Ivana Flanjak, Krunoslav Bojanić, Sanja Babić, Lara Čižmek, Rozelindra Čož-Rakovac, Stela Jokić & Igor Jerković. (2021) Bioprospecting of Coralline Red Alga Amphiroa rigida J.V. Lamouroux: Volatiles, Fatty Acids and Pigments. Molecules 26:3, pages 520.
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Mohamed El Hattab. 2020. Essential Oils - Bioactive Compounds, New Perspectives and Applications. Essential Oils - Bioactive Compounds, New Perspectives and Applications.
Fini Sánchez‐García, Aytan Mirzayeva, Ana Roldán, Remedios Castro, Victor Palacios, Carmelo García‐Barroso & Enrique Durán‐Guerrero. (2019) Evolution of volatile compounds and sensory characteristics of edible green seaweed ( Ulva rigida ) during storage at different temperatures . Journal of the Science of Food and Agriculture 99:12, pages 5475-5482.
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Na Wu & Xi-Chang Wang. (2019) Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems. Food Chemistry 286, pages 491-499.
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Ting-Ting Jiang, Yan Liang, Xiang Zhou, Zi-Wei Shi & Zhi-Jun Xin. (2019) Optimization of a pretreatment and hydrolysis process for the efficient recovery of recycled sugars and unknown compounds from agricultural sweet sorghum bagasse stem pith solid waste. PeerJ 6, pages e6186.
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Igor Jerković, Zvonimir Marijanović, Marin Roje, Piotr M. Kuś, Stela Jokić & Rozelinda Čož-Rakovac. (2018) Phytochemical study of the headspace volatile organic compounds of fresh algae and seagrass from the Adriatic Sea (single point collection). PLOS ONE 13:5, pages e0196462.
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Astrid Maruti, Enrique Durán-Guerrero, Carmelo G. Barroso & Remedios Castro. (2018) Optimization of a multiple headspace sorptive extraction method coupled to gas chromatography-mass spectrometry for the determination of volatile compounds in macroalgae. Journal of Chromatography A 1551, pages 41-51.
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Yaran Liu, Shaoyang Wang, Jie Ren, Guanshen Yuan, Yiqing Li, Bolin Zhang & Baoqing Zhu. (2018) Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International 103, pages 301-315.
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Rahul Zanan, Kiran Khandagale, Vidya Hinge, M. Elangovan, Robert J. Henry & Altafhusain Nadaf. (2016) Characterization of fragrance in sorghum (Sorghum bicolor (L.) Moench) grain and development of a gene-based marker for selection in breeding. Molecular Breeding 36:11.
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B. Jones, R. Smullen & A.G. Carton. (2016) Flavour enhancement of freshwater farmed barramundi (Lates calcarifer), through dietary enrichment with cultivated sea lettuce, Ulva ohnoi. Aquaculture 454, pages 192-198.
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Lin-min Zhao, Wei Wu, Ning-ping Tao, Yu-qi Li, Na Wu & Xiao Qin. (2015) Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry. Fisheries Science 81:5, pages 947-957.
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Na Wu, Saiqi Gu, Ningping Tao, Xichang Wang & Siru Ji. (2014) Characterization of Important Odorants in Steamed Male Chinese Mitten Crab ( Eriocheir sinensis ) using Gas Chromatography-Mass Spectrometry-Olfactometry . Journal of Food Science 79:7, pages C1250-C1259.
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Sai Qi Gu, Na Wu, Xi Chang Wang, Jing Jing Zhang & Si Ru Ji. (2014) Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab (<i>Eriocheir sinensis</i>). Advanced Materials Research 941-944, pages 1026-1035.
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A.L. Pina, A.R. Costa, M.A. Lage-Yusty & J. López-Hernández. (2014) An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process. LWT - Food Science and Technology 56:1, pages 175-180.
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Masayoshi Yamamoto, Susanne Baldermann, Keisuke Yoshikawa, Akira Fujita, Nobuyuki Mase & Naoharu Watanabe. (2014) Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry. The Scientific World Journal 2014, pages 1-8.
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Anne-Laure Pennarun, Carole Prost, Joël Haure & Michel Demaimay. (2003) Comparison of Two Microalgal Diets. 2. Influence on Odorant Composition and Organoleptic Qualities of Raw Oysters ( Crassostrea gigas ) . Journal of Agricultural and Food Chemistry 51:7, pages 2011-2018.
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