Can volatile organic compounds be markers of sea salt?

Isabel Silva, Manuel A Coimbra, Antonio S Barros, Philip J Marriott, Silvia M Rocha

Research output: Contribution to journalArticleResearchpeer-review

7 Citations (Scopus)

Abstract

Sea salt is a handmade food product that is obtained by evaporation of seawater in saltpans. During the crystallisation process, organic compounds from surroundings can be incorporated into sea salt crystals. The aim of this study is to search for potential volatile markers of sea salt. Thus, sea salts from seven north-east Atlantic Ocean locations (France, Portugal, Continental Spain, Canary Islands, and Cape Verde) were analysed by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. A total of 165 compounds were detected, ranging from 32 to 71 compounds per salt. The volatile composition revealed the variability and individuality of each salt, and a set of ten compounds were detected in all samples. From these, seven are carotenoid-derived compounds that can be associated with the typical natural surroundings of ocean hypersaline environment. These ten compounds are proposed as potential volatile markers of sea salt.
Original languageEnglish
Pages (from-to)102 - 113
Number of pages12
JournalFood Chemistry
Volume169
DOIs
Publication statusPublished - 2015

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