Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties
BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths o...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2021-02, Vol.101 (3), p.970-980 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 980 |
|---|---|
| container_issue | 3 |
| container_start_page | 970 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 101 |
| creator | Sánchez‐García, Fini Mirzayeva, Aytan Roldán, Ana Castro, Remedios Palacios, Víctor Barroso, Carmelo Durán‐Guerrero, Enrique |
| description | BACKGROUND
The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.
RESULTS
The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.
CONCLUSIONS
In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.10705 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2430378220</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2430378220</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3575-1ea39019d0b1c54fe604c629be2fd329c83b5993a5a21f31653751495fd034e93</originalsourceid><addsrcrecordid>eNp90c9PwyAUB3BiNG7-uPgHGBIvalJ9QGnH0Rh_ZokH3blh9DE72zKh1ey_l7npwYMnXsKHL_AeIUcMLhgAv5wHq2OVg9wiQwYqTwAYbJNh3OSJZCkfkL0Q5gCgVJbtkoHgeTpSkg_J_MZaNB11lpZVLD22HTXOvVXtjDbYvboyUNfSgJrW2HW9QXo6qT809dWsKvUZ_XC17qoa46lm4fo2et2W8UAbnF_ShXcL9F2F4YDsWF0HPNys-2Rye_NyfZ-Mn-4erq_GiREylwlDLRQwVcKUGZlazCA1GVdT5LYUXJmRmEqlhJaaMytYJkUe_6ikLUGkqMQ-OV3nxqvfewxd0VTBYF3rFl0fCp4KEPmIc4j05A-du9638XVR5RlkkcmoztfKeBeCR1ssfNVovywYFKsJFKsJFN8TiPh4E9lPGyx_6U_LI2Br8Bmbtvwnqnh8vr1ah34BzJGP6g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2476067825</pqid></control><display><type>article</type><title>Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties</title><source>MEDLINE</source><source>Access via Wiley Online Library</source><creator>Sánchez‐García, Fini ; Mirzayeva, Aytan ; Roldán, Ana ; Castro, Remedios ; Palacios, Víctor ; Barroso, Carmelo ; Durán‐Guerrero, Enrique</creator><creatorcontrib>Sánchez‐García, Fini ; Mirzayeva, Aytan ; Roldán, Ana ; Castro, Remedios ; Palacios, Víctor ; Barroso, Carmelo ; Durán‐Guerrero, Enrique</creatorcontrib><description>BACKGROUND
The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.
RESULTS
The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.
CONCLUSIONS
In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10705</identifier><identifier>PMID: 32748952</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Aldehydes ; Algae ; Aroma ; Cooking ; Cooking - methods ; Crustaceans ; Fish ; green seaweed ; Hot Temperature ; Humans ; MHSSE ; Odorants - analysis ; Properties (attributes) ; Samples ; Seaweed - chemistry ; Seaweed - metabolism ; Seaweeds ; sensory analysis ; Sensory evaluation ; Sensory properties ; Statistical analysis ; Statistical methods ; Taste ; Ulva - chemistry ; Ulva - metabolism ; Ulva rigida ; Volatile compounds ; Volatile Organic Compounds - chemistry ; Volatile Organic Compounds - metabolism</subject><ispartof>Journal of the science of food and agriculture, 2021-02, Vol.101 (3), p.970-980</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3575-1ea39019d0b1c54fe604c629be2fd329c83b5993a5a21f31653751495fd034e93</citedby><cites>FETCH-LOGICAL-c3575-1ea39019d0b1c54fe604c629be2fd329c83b5993a5a21f31653751495fd034e93</cites><orcidid>0000-0003-2073-3394 ; 0000-0002-6419-2473</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10705$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10705$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32748952$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sánchez‐García, Fini</creatorcontrib><creatorcontrib>Mirzayeva, Aytan</creatorcontrib><creatorcontrib>Roldán, Ana</creatorcontrib><creatorcontrib>Castro, Remedios</creatorcontrib><creatorcontrib>Palacios, Víctor</creatorcontrib><creatorcontrib>Barroso, Carmelo</creatorcontrib><creatorcontrib>Durán‐Guerrero, Enrique</creatorcontrib><title>Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.
RESULTS
The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.
CONCLUSIONS
In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry</description><subject>Aldehydes</subject><subject>Algae</subject><subject>Aroma</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>Crustaceans</subject><subject>Fish</subject><subject>green seaweed</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>MHSSE</subject><subject>Odorants - analysis</subject><subject>Properties (attributes)</subject><subject>Samples</subject><subject>Seaweed - chemistry</subject><subject>Seaweed - metabolism</subject><subject>Seaweeds</subject><subject>sensory analysis</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><subject>Taste</subject><subject>Ulva - chemistry</subject><subject>Ulva - metabolism</subject><subject>Ulva rigida</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatile Organic Compounds - metabolism</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90c9PwyAUB3BiNG7-uPgHGBIvalJ9QGnH0Rh_ZokH3blh9DE72zKh1ey_l7npwYMnXsKHL_AeIUcMLhgAv5wHq2OVg9wiQwYqTwAYbJNh3OSJZCkfkL0Q5gCgVJbtkoHgeTpSkg_J_MZaNB11lpZVLD22HTXOvVXtjDbYvboyUNfSgJrW2HW9QXo6qT809dWsKvUZ_XC17qoa46lm4fo2et2W8UAbnF_ShXcL9F2F4YDsWF0HPNys-2Rye_NyfZ-Mn-4erq_GiREylwlDLRQwVcKUGZlazCA1GVdT5LYUXJmRmEqlhJaaMytYJkUe_6ikLUGkqMQ-OV3nxqvfewxd0VTBYF3rFl0fCp4KEPmIc4j05A-du9638XVR5RlkkcmoztfKeBeCR1ssfNVovywYFKsJFKsJFN8TiPh4E9lPGyx_6U_LI2Br8Bmbtvwnqnh8vr1ah34BzJGP6g</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>Sánchez‐García, Fini</creator><creator>Mirzayeva, Aytan</creator><creator>Roldán, Ana</creator><creator>Castro, Remedios</creator><creator>Palacios, Víctor</creator><creator>Barroso, Carmelo</creator><creator>Durán‐Guerrero, Enrique</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2073-3394</orcidid><orcidid>https://orcid.org/0000-0002-6419-2473</orcidid></search><sort><creationdate>202102</creationdate><title>Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties</title><author>Sánchez‐García, Fini ; Mirzayeva, Aytan ; Roldán, Ana ; Castro, Remedios ; Palacios, Víctor ; Barroso, Carmelo ; Durán‐Guerrero, Enrique</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3575-1ea39019d0b1c54fe604c629be2fd329c83b5993a5a21f31653751495fd034e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aldehydes</topic><topic>Algae</topic><topic>Aroma</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>Crustaceans</topic><topic>Fish</topic><topic>green seaweed</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>MHSSE</topic><topic>Odorants - analysis</topic><topic>Properties (attributes)</topic><topic>Samples</topic><topic>Seaweed - chemistry</topic><topic>Seaweed - metabolism</topic><topic>Seaweeds</topic><topic>sensory analysis</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Statistical analysis</topic><topic>Statistical methods</topic><topic>Taste</topic><topic>Ulva - chemistry</topic><topic>Ulva - metabolism</topic><topic>Ulva rigida</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatile Organic Compounds - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sánchez‐García, Fini</creatorcontrib><creatorcontrib>Mirzayeva, Aytan</creatorcontrib><creatorcontrib>Roldán, Ana</creatorcontrib><creatorcontrib>Castro, Remedios</creatorcontrib><creatorcontrib>Palacios, Víctor</creatorcontrib><creatorcontrib>Barroso, Carmelo</creatorcontrib><creatorcontrib>Durán‐Guerrero, Enrique</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sánchez‐García, Fini</au><au>Mirzayeva, Aytan</au><au>Roldán, Ana</au><au>Castro, Remedios</au><au>Palacios, Víctor</au><au>Barroso, Carmelo</au><au>Durán‐Guerrero, Enrique</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-02</date><risdate>2021</risdate><volume>101</volume><issue>3</issue><spage>970</spage><epage>980</epage><pages>970-980</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.
RESULTS
The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.
CONCLUSIONS
In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32748952</pmid><doi>10.1002/jsfa.10705</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-2073-3394</orcidid><orcidid>https://orcid.org/0000-0002-6419-2473</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2021-02, Vol.101 (3), p.970-980 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2430378220 |
| source | MEDLINE; Access via Wiley Online Library |
| subjects | Aldehydes Algae Aroma Cooking Cooking - methods Crustaceans Fish green seaweed Hot Temperature Humans MHSSE Odorants - analysis Properties (attributes) Samples Seaweed - chemistry Seaweed - metabolism Seaweeds sensory analysis Sensory evaluation Sensory properties Statistical analysis Statistical methods Taste Ulva - chemistry Ulva - metabolism Ulva rigida Volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - metabolism |
| title | Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-29T14%3A04%3A37IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20different%20cooking%20methods%20on%20sea%20lettuce%20(Ulva%20rigida)%20volatile%20compounds%20and%20sensory%20properties&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=S%C3%A1nchez%E2%80%90Garc%C3%ADa,%20Fini&rft.date=2021-02&rft.volume=101&rft.issue=3&rft.spage=970&rft.epage=980&rft.pages=970-980&rft.issn=0022-5142&rft.eissn=1097-0010&rft_id=info:doi/10.1002/jsfa.10705&rft_dat=%3Cproquest_cross%3E2430378220%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2476067825&rft_id=info:pmid/32748952&rfr_iscdi=true |