The aroma profile of characteristic volatile components isolated from fresh Ulva pertusa was examined. The volatile components in a fresh sample were organoleptically evaluated with a GC sniff test using a flavor wheel for odor description. Seventy six compounds, including 12 hydrocarbons, 28 aldehydes, 10 terpenes, 7 alcohols and 10 sulfuric compounds were identified by GC/MS and Kovats Indices. 7‐Heptadecene,Hexanal, (E)‐2‐octenal, (E)‐2‐nonenal, (Z,E)‐2, 6‐nonadienal, (E,E)‐2,4‐decadienal,(Z,Z)‐8,11‐heptadecadienal,(Z,Z,Z)‐8,11,l4‐heptadeca‐trienal and (Z)‐8‐heptadecenal were confirmed to be important compounds responsible for the sensory characteristic aroma of the Ulvales.
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Sugisawa et al. (1990) studied this question.
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