Peer-reviewed articles

New wave of flavours–On new ways of developing and processing seaweed flavours

Authors: Jensen, Sophie, Aðalheiður Ólafsdóttir, Brynja Einarsdóttir, Guðmundur Ó. Hreggviðsson, Hörður Guðmundsson, Lilja B. Jónsdóttir, Ólafur H. Friðjónsson, and Rósa Jónsdóttir

Version: International Journal of Gastronomy and Food Science

Publication year: 2022


Seaweeds have a naturally salty taste owing to their high content of minerals like potassium, besides sodium, which can be used as a healthy sodium replacer in food. In addition, some seaweeds contain a range of potential flavor components which can be released by mild processing and used to naturally enhance the flavor of food. In the present study, flavor ingredients from brown seaweed to use as a food component were developed. The work included enzymatic processing, by subsequently applying an alginase (Alg3) and Umamizyme to freeze dried and milled Ascophyllum nodosum and Saccharina latissima seaweed biomass. The chemical composition was determined by means of monosaccharide, polyphenol, and sodium content. Flavor profiles of the produced flavor extracts were evaluated by e-tongue and a cell assay, as well as by sensory panelists. The seaweed extracts were incorporated into food models and their sodium replacing and flavor enhancing properties were objectively evaluated by trained sensory panelists. The aim was to offer innovative processing solutions and new healthy flavor ingredients to meet salt reduction targets and flavor enhancing properties using seaweed. The results obtained flavor ingredients that are richer in umami and salty taste with the potential to replace sodium and create flavor enhancing ingredients for certain food products.

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