Characterization of Brown Seaweed (Ascophyllum nodosum) and Sugar Kelp (Saccharina latissima) Extracts Using Temporal Check-All-That-Apply

Seaweed is a sustainable ingredient that has been suggested to improve the nutritional as- pects 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 wa- ter at three different temperatures (50 ◦C, 70...