Impact of stabilisation processes on Kombu seaweed volatile compounds

Spanish researchers have analyzed the volatile compounds and carried out a sensory analysis of Kombu seaweed (Laminaria ochroleuca) stabilized using different processes. The goal? Evaluate the aromatic notes acceptable to the public according to the freshness of the seaweed.


Seaweed develops characteristic aromatic notes that change over time and according to their freshness. To access the most effective seaweed stabilisation process, Spanish researchers analysed volatile compounds and performed a sensory analysis of Kombu seaweed (Laminaria ochroleuca) sta...

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