{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T11:25:54Z","timestamp":1793532354020,"version":"4.5.0"},"reference-count":53,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2025,7,22]],"date-time":"2025-07-22T00:00:00Z","timestamp":1753142400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Seaweed is a sustainable ingredient that has been suggested to improve the nutritional aspects as well as the sensory properties of different food products. The objective of this study was to evaluate the flavor properties of extracts from brown seaweed (Ascophyllum nodosum) and sugar kelp (Saccharina latissimi) obtained at different temperatures. These varieties commonly grow in the Atlantic Ocean. The seaweed samples were extracted using water at three different temperatures (50 \u00b0C, 70 \u00b0C, and 90 \u00b0C). The volatile fraction of the extracts was extracted with headspace solid-phase microextraction and analyzed by gas chromatography\u2013mass spectrometry. The headspace chemical composition varies significantly among seaweed extracts and at different extraction temperatures. Major classes of identified compounds were aldehydes, ketones, alcohols, hydrocarbons, and halogenated compounds. Extracts were also evaluated using temporal check-all-that-apply (with 84 untrained participants). The different temperatures had minimal impact on the flavour properties of the brown seaweed samples, but the extraction temperature did influence the properties of the sugar kelp samples. Increasing the extraction temperature seemed to lead to an increase in bitterness, savouriness, and earthy flavor, but future studies are needed to confirm this finding. This study continues the exploration of the flavor properties of seaweeds and identifies the dynamic flavor profile of brown seaweed and sugar kelp under different extraction conditions.<\/jats:p>","DOI":"10.3390\/foods14152565","type":"journal-article","created":{"date-parts":[[2025,7,22]],"date-time":"2025-07-22T13:35:28Z","timestamp":1753191328000},"page":"2565","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Characterization of Brown Seaweed (Ascophyllum nodosum) and Sugar Kelp (Saccharina latissima) Extracts Using Temporal Check-All-That-Apply"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-3647-4463","authenticated-orcid":false,"given":"Zach","family":"Adams","sequence":"first","affiliation":[{"name":"School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9246-3672","authenticated-orcid":false,"given":"Nicoletta","family":"Faraone","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Acadia University, Wolfville, NS B4P 2R6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8937-5639","authenticated-orcid":false,"given":"Matthew B.","family":"McSweeney","sequence":"additional","affiliation":[{"name":"School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,22]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Macroalgae-Derived Bioactive Compounds for Functional Food and Pharmaceutical Applications\u2014A Critical Review","volume":"65","author":"Kaur","year":"2024","journal-title":"Crit. 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