Besides being nutritious and healthy, food also needs to be tasty for consumers for it to be adopted over the long term.

In this perspective and in order to enrich the aromatic properties of dulse (Palmaria palmata), Norwegian scientists have developed a process for maturing the seaweed. The algae samples are matured over for 4 months, in the dark, at 12 °C, and tested under different humidity levels.

After 60 days of maturation, algae presenting a moisture content of 20% developed a complex aroma, a sweet flavour, green notes as well as a tender texture and softened the marine / fish flavours. In addition, the colour of the matured seaweed was a lighter shade of red compared to the burgundy colour of the fresh seaweed before maturation.

In conclusion, authors underline the benefit of the maturation processes which can increase the quality and diversity of flavours of algae for the consumer.

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