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Their limited use is due to a lack of understanding of their flavor, influenced by volatile organic compounds (VOCs). This study aims to expand knowledge of sensory, bioactive, and chemical properties of edible macroalgae (<jats:italic>Chondrus\u00a0crispus, Gracilaria\u00a0gracilis, Porphyra\u00a0dioica, Pyropia\u00a0haitanensis, Palmaria\u00a0palmata,<\/jats:italic> and <jats:italic>Ulva\u00a0rigida<\/jats:italic>) analyzing their VOCs, phenolics, proteins, free amino acids, sugars, and bioactivities. Extracts were obtained using 80% ethanol (25\u00baC, 60\u00a0min). HS-SPME\/GC\u2013MS analyses identified distinct compounds, such as 3-methyl-1-butanol, 2-ethyl-1-hexanol, geranylacetone, <jats:italic>trans<\/jats:italic>-linalool oxide, and trimethylpyrazine in <jats:italic>P.\u00a0haitanensis<\/jats:italic>, (<jats:italic>Z<\/jats:italic>)-4-heptenal in <jats:italic>P.\u00a0dioica<\/jats:italic>, octanal, isophorone, heptanoic acid, 2,6-dimethylpyrazine, and tetramethylpyrazine in <jats:italic>P.\u00a0palmata<\/jats:italic>, 2-methyl-2-pentenal, 1-pentanol, and 1-hexanol in <jats:italic>G.<\/jats:italic>\u00a0<jats:italic>gracilis<\/jats:italic>, (<jats:italic>E<\/jats:italic>)-2-pentenal, (<jats:italic>E<\/jats:italic>,<jats:italic>E<\/jats:italic>)-2,4-heptadienal, 5-ethyl-2-furaldehyde, \u03b1-terpineol, and \u03b1-muurolene in <jats:italic>U.\u00a0rigida<\/jats:italic>. Novel compounds were discovered in <jats:italic>P.<\/jats:italic>\u00a0<jats:italic>haitanensis<\/jats:italic> (20), <jats:italic>P.<\/jats:italic>\u00a0<jats:italic>palmata<\/jats:italic> (4), <jats:italic>C.\u00a0crispus<\/jats:italic> (10), <jats:italic>U.\u00a0rigida<\/jats:italic>\u00a0(14), <jats:italic>G.\u00a0gracilis<\/jats:italic> (11), and <jats:italic>P.\u00a0dioica<\/jats:italic> (19). Red algae, especially <jats:italic>Porphyra<\/jats:italic>\/<jats:italic>Pyropia<\/jats:italic> and <jats:italic>P.<\/jats:italic>\u00a0<jats:italic>palmata<\/jats:italic>, were rich in phenolics, proteins, and sugars. <jats:italic>P.\u00a0haitanensis<\/jats:italic> showed the strongest antioxidant and anti-inflammatory properties, while <jats:italic>P.\u00a0dioica<\/jats:italic> demonstrated lipid peroxidation prevention. These results, with the safe profile of all evaluated macroalgae, underscore the potential of seaweeds as innovative nutritional and bioactive food ingredients.<\/jats:p>","DOI":"10.1007\/s10811-024-03403-x","type":"journal-article","created":{"date-parts":[[2025,1,9]],"date-time":"2025-01-09T07:17:31Z","timestamp":1736407051000},"page":"597-615","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Comprehensive analysis of dehydrated edible macroalgae: Volatile compounds, chemical profiles, biological activities, and cytotoxicity"],"prefix":"10.1007","volume":"37","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1701-0523","authenticated-orcid":false,"given":"Esther","family":"Trigueros","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5050-2864","authenticated-orcid":false,"given":"Filipa","family":"Amaro","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7395-5700","authenticated-orcid":false,"given":"Paula Guedes","family":"de Pinho","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7898-5503","authenticated-orcid":false,"given":"Andreia P.","family":"Oliveira","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2025,1,9]]},"reference":[{"key":"3403_CR1","unstructured":"Acree T, Arn H (2004) Flavornet and human odor space. https:\/\/www.flavornet.org\/"},{"key":"3403_CR2","doi-asserted-by":"publisher","first-page":"112260","DOI":"10.1016\/j.lwt.2021.112260","volume":"152","author":"M Alarc\u00f3n","year":"2021","unstructured":"Alarc\u00f3n M, P\u00e9rez-Coello MS, D\u00edaz-Maroto MC, Ala\u00f1\u00f3n ME, Soriano A (2021) Effect of winery by-product extracts on oxidative stability, volatile organic compounds and aroma profile of cooked pork model systems during chilled storage. 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