Volatile compounds in algae and their extraction methods

Authors

LIU Lu-lu, College of Food Science, Fujian Agriculture University, Fuzhou, Fujian 350002, China; College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
WANG Bao-bei, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China; Key Laboratory of Inshore Resources and Biotechnology Fujian Province University, Quanzhou, Fujian 362000, China

Abstract

The composition and flavor characteristics of volatile compounds in algae were introduced. The formation mechanism of volatile aldehydes, ketones and alcohols in algae was summarized and analyzed. The advantages and disadvantages of several common extraction methods of algae volatile compounds, including simultaneous distillation extraction, liquid-liquid extraction, dynamic headspace extraction and solid phase microextraction, were compared and analyzed. The future research direction and extraction, separation and detection methods of algae volatile compounds were prospected.

Publication Date

2-28-2021

First Page

220

Last Page

228

DOI

10.13652/j.issn.1003-5788.2021.02.038

Recommended Citation

Lu-lu, LIU and Bao-bei, WANG (2021) "Volatile compounds in algae and their extraction methods," Food and Machinery: Vol. 37: Iss. 2, Article 38.
DOI: 10.13652/j.issn.1003-5788.2021.02.038
Available at: https://www.ifoodmm.cn/journal/vol37/iss2/38

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