Comparative evaluation of the flavor characteristics and nutritional value of different varieties of Gracilariopsis lemaneiformis by sensory flavor chemistry

<i>Gracilariopsis lemaneiformis</i> is an important edible marine alga, currently recognized as the second most productive seaweed in China. In this study, the flavor and nutritional components of three varieties of <i>G. lemaneiformis</i>-981, LuLong No. 1, and NB-18 were investigated using sensory flavor chemistry, emphasizing their potential flavor properties and health benefits. The e-tongue and e-nose profiles of <i>G. lemaneiformis</i> were analyzed for the first time, revealing significant differences between NB-18 and the other two varieties. Free amino acids, 5'-nucleotides, and volatile compounds (VOCs) were also evaluated. NB-18 exhibited significantly lower levels of VOCs and higher content of Glu, contributing to its superior sensory characteristics. Furthermore, it demonstrated a higher proportion of polyunsaturated fatty acids (PUFAs) and the lowest <i>trans</i>-fatty acid content. In conclusion, NB-18 stands out as a nutrient-rich, high-protein seaweed with excellent flavor and considerable market value, providing a strong basis for future large-scale promotion and cultivation.