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.

Summary:

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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