The aroma profile of characteristic volatile components isolated from freshUlva pertusawas 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#x2010;Heptadecene,Hexanal, (E)#x2010;2#x2010;octenal, (E)#x2010;2#x2010;nonenal, (Z,E)#x2010;2, 6#x2010;nonadienal, (E,E)#x2010;2,4#x2010;decadienal,(Z,Z)#x2010;8,11#x2010;heptadecadienal,(Z,Z,Z)#x2010;8,11,l4#x2010;heptadeca#x2010;trienal and (Z)#x2010;8#x2010;heptadecenal were confirmed to be important compounds responsible for the sensory characteristic aroma of the Ulvales.
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