SRC-SEAWEED-2023 · REVIEW
Shuang Li, Meijuan Hu, Yupei Tong, Zhangyi Xia, Yichao Tong, Yuqing Sun, Jiaxing Cao, Jianheng Zhang, Jinlin Liu, Shuang Zhao & Peimin He · Food Research International
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-03 · corrections 0
Volatile compounds of edible seaweeds ↗
A review of edible seaweeds reports volatiles composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur compounds and furans, with benzaldehyde, 2-octenal, octanal, β-ionone and 8-heptadecene identified in several species.
Edible green, red and brown seaweeds; the review calls for more research on their flavour compounds.Permanent identifier smellbook:source:edible-seaweed-volatiles-2023 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.