Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception

• Published in: Fermentation (Basel) Vol. 9; no. 2; p. 135
• Main Authors: Hung, Yueh-Hao Ronny, Peng, Chien-Yu, Huang, Mei-Ying, Lu, Wen-Jung, Lin, Hsuan-Ju, Hsu, Chih-Ling, Fang, Ming-Chih, Lin, Hong-Ting Victor
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.01.2023
• Subjects: Acids; Alcohols; Aldehydes; Algae; aroma compounds; Bacillus subtilis; Bacteria; Chromatography; consumer acceptance; Fermentation; Food; Gas chromatography; gas chromatography-mass spectrometry; GC–MS; GC–O; Headspace; headspace analysis; HS-SPME; Ketones; Lactic acid; Lactic acid bacteria; Laminaria; macroalgae; Marine algae; Mass spectrometry; Mass spectroscopy; Microorganisms; Observations; odor compounds; odor modification; Odors; Olfactometers; Perception; principal component analysis; Principal components analysis; Properties; Saccharomyces cerevisiae; Scientific imaging; Seaweeds; sensation; Sensory evaluation; Sensory perception; Solid phase methods; solid phase microextraction; Ulva; Variance analysis; Taiwan; United States > US
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation9020135

Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. Ulva sp. and Laminaria sp. were fermented and generally recognized as safe microorganisms, and the profile of volatile compounds in the fermented seaweeds was investigated using headspace solid-phase microextraction with gas chromatography–mass spectrometry. Volatile compounds, including ketones, aldehydes, alcohols, and acids, were identified during seaweed fermentation. Compared with lactic acid bacteria fermentation, Bacillus subtilis fermentation could enhance the total ketone amount in seaweeds. Saccharomyces cerevisiae fermentation could also enhance the alcohol content in seaweeds. Principal component analysis of volatile compounds revealed that fermenting seaweeds with B. subtilis or S. cerevisiae could reduce aldehyde contents and boost ketone and alcohol contents, respectively, as expected. The odor of the fermented seaweeds was described by using GC–olfactometry, and B. subtilis and S. cerevisiae fermentations could enhance pleasant odors and reduce unpleasant odors. These results can support the capability of fermentation to improve the aromatic profile of seaweeds.