Edible seaweeds Chondrus crispus, Codium fragile, Himanthalia elongata, Ulva lactuca and Undaria pinnatifida, without any treatment (control seaweeds), were stored at 4 °C for 15, 30, 60, 15 and 30 days, respectively, until microbial counts exceeded 7 log cfu/g. High pressure processed (HPP) seaweeds, treated at 400 or 600 MPa for 5 min on day 2 after collection, were held at 4 °C until day 180. At the start of storage, 133 volatile compounds were detected in control seaweeds, with 89, 31, 45, 79 and 69 compounds found in C. crispus, C. fragile, H. elongata, U. lactuca and U. pinnatifida, respectively. Chemical groups including the highest number of compounds were aldehydes (24), alcohols (23), ketones (18), hydrocarbons (17) and benzene compounds (14). At the end of storage, 131 compounds were detected in control seaweeds, including 18 aldehydes, 28 alcohols, 23 ketones, 14 hydrocarbons and 13 benzene compounds, and 164 compounds in HPP-treated seaweeds, including 23 aldehydes, 31 alcohols, 19 ketones, 23 hydrocarbons and 15 benzene compounds. Increases in the levels of alcohols, benzene compounds and S-compounds and decreases in hydrocarbons, aldehydes and acids were recorded during storage of some control seaweeds, and increases in the levels of alcohols, acids and N-compounds and decreases in aldehydes, ketones and furans during storage of some HPP-treated seaweeds. Odour acceptance fell below rejection threshold as early as on day 15 for control U. lactuca while it remained acceptable until day 60 for control H. elongata and until day 180 for all the HPP-treated seaweeds. HPP treatment at 400 to 600 MPa for 5 min, in combination with refrigerated storage, is a useful tool for seaweed preservation, given its beneficial effects on microbial quality and sensory characteristics.

未经处理（对照海藻）的可食海藻软骨脆皮，脆弱Co，Himanthalia elongata，Ulva lactuca和Undaria pinnatifida分别在4°C下保存15、30、60、15和30天，直到微生物数量超过7日志cfu / g。收集后第二天在400或600 MPa下处理5分钟的高压加工（HPP）海藻保持在4°C直到180天。开始储存时，在对照海藻中检测到133种挥发性化合物，其中89种被检出。 ，31，45，79和69种化合物中发现C.草，C.脆弱，H.泡桐，U.莼和U.菜， 分别。包括最多数量的化合物的化学基团是醛（24），醇（23），酮（18），烃（17）和苯化合物（14）。储存结束时，在对照海藻中检测到131种化合物，包括18种醛，28种醇，23种酮，14种碳氢化合物和13种苯化合物，以及HPP处理过的海藻中的164种化合物，包括23种醛，31种醇，19种酮， 23种碳氢化合物和15种苯化合物。在一些对照海藻的储存过程中，发现醇，苯化合物和S化合物的含量增加，而碳氢化合物，醛和酸的含量减少，而醇，酸和N化合物的含量增加，而醛，酮和醛的含量减少。一些HPP处理过的海藻在储存过程中会产生呋喃。乳酸链球菌直到60天时才可以作为对照H. elongata，而直到180天时才接受所有HPP处理过的海藻。考虑到其对微生物质量和感官特性的有益影响，在400至600 MPa下进行5分钟的HPP处理，再加上冷藏存储，是保存海藻的有用工具。