Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata , and Optimization of an Extraction Procedure Preserving its Odor Characteristics

Two storage conditions were studied in order to keep the specific marine aroma of alga. It was found, by sensory analysis, that algae preserved in artificial seawater at 4 °C for 15 d, described with the terms seaside, seaweed, iodized, and fresh, were more characteristic than frozen algae, which developed green aromas. A vacuum‐hydrodistillation method was optimized, according to an experimental design, on the alga preserved in artificial seawater to extract volatile compounds. After an extraction‐concentration process, descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess its respective odor. Results showed that the extract obtained at 20 °C without crushing or salt addition had the more typical aroma.