Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry

<table>Sensory characterisation of green algae samples. The following aroma attributes were determined based on panelist’s evaluation: animalic, floral, spicy, fatty, green note, marine-like, fresh (waterly), powdery, and leather-like.</table>

The Scientific World Journal

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Figure 2: Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry 

Figure 2 | Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry 