## 3 Results and Discussion
### Sensory Evaluation of the Intensity of the Odor-Active Compounds in the Fermented seaweeds
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & **Odor** & \multicolumn{3}{c}{**Odor Intensity \({}^{\text{b}}\)**} \\ \cline{2-5}  & **Description \({}^{\text{a}}\)** & **UF** & **BS** & **SC** \\ \hline
**Pleasant odors** & & & & \\
6-Methyl-5-hepten-2-one & Floral & W & M & \\
3,5-Octadien-2-one & Fruity & W & W & W \\ Propiophene & Floral & M & W & M \\ trans-\(\beta\)-Ionone & Floral & & W & \\ \(\beta\)-Ionone & Violet, floral & S & S & S \\
5,6-Epoxide-\(\beta\)-Ionone & Floral, sweet & M & M & M \\ Benzaldehyde & Floral, sweet & M & W & W \\
1-Hexanol & Floral, sweet & & & M \\
1-Heptanol & Sweet & & & W \\
1-Octanol & Waxy, citrus & & & M \\ Benzyl alcohol & Floral, fruity & & M & M \\
2,5-Dimethylpyrazine & Nutty, roasted & & & M \\ Unknown 1 & Floral & & M & M \\
**Unpleasant odors** & & & & \\ Hexanal & Fishy, grassy & M & & W \\
5-Methylfurfural & Caramellic, fried, & S & & S \\  & toasty & & M & M \\ Unknown 2 & Fishy & M & M & M \\ Unknown 3 & Earthy, musty & M & M & M \\ Unknown 4 & Fatty, oily & W & W & W \\
**Neutral odors** & & & & \\ Safranal & Herbal & W & & W \\ Methyl salicate & Minty, & & M & M \\  & wintergreen & & & \\ Unknown 5 & Tea & M & W & M \\ Unknown 6 & Plastic & W & & W \\ \hline \hline \end{tabular} UF: unfermented; BS: _Bacillus subtilis_; SC: _Sarchromyces cerevisiae_. \({}^{\text{a}}\) Odor description perceived at the olfactory detection port. \({}^{\text{b}}\) The perceived odor intensity was evaluated and recorded using the degree of strong (S), medium (M), and weak (W).  
\end{table} 
Table 3: Odor description and intensity of the odor-active compounds in the green seaweed _Ulva_ sp. fermentations. odor intensity in SC. Compared with BS, SC can provide more fruity and floral notes in the fermented _Laminaria_ sp. suspension. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Odor Description \({}^{\mathbf{a}}\)**} & \multicolumn{3}{c}{**Odor Intensity \({}^{\mathbf{b}}\)**} \\ \cline{2-5}  & & **UF** & **BS** & **SC** \\ \hline \multicolumn{5}{l}{**Pleasant odors**} \\ \hline
2,3-Butanedione & Yogurt, creamy & & M & \\ \hline
3-Hydroxy-2-butanone & Sweet & & W & \\ \hline
2-Octanone & Fruity & & & W \\ \hline
3,5-Octadien-2-one & Fruity & & & W \\ \hline \(\beta\)-Ionone & Violet, floral & M & M & M \\ \hline Benzaldehyde & Fruity, sweet & M & & W \\ \hline
1-Hexanol & Floral, sweet & & & M \\ \hline
1-Heptanol & Sweet & & & S \\ \hline
2,3-Butanediol & Fruity, sweet & & W & \\ \hline
1-Octanol & Waxy, citrus & W & M & M \\ \hline Benzyl alcohol & Fruity, floral & & & W \\ \hline Phenethyl alcohol & Floral & & & W \\ \hline \multicolumn{5}{l}{**Unpleasant odors**} \\ \hline
1-Octen-3-one & Fishy, Metallic & S & S & M \\ \hline Hexanal & Grassy & M & W & W \\ \hline Octanal & Fatty & W & & \\ \hline (E)-2-Heptenal & Fatty, oily & S & W & W \\ \hline
2,4-Heptadiene & Fatty & W & & \\ \hline (E,Z)-2,6-Nonadienal & Cucumber & W & & W \\ \hline (E)-2-Decneal & Coriander & S & S & S \\ \hline
2,4-Nonadienal & Fatty, oily & M & W & \\ \hline
2,4-Decadienal & Fatty, oily & M & W & W \\ \hline
1-Octen-3-ol & Fatty, oily & M & M & W \\ \hline (E)-2-Octen-1-ol & Fatty, oily & W & W & W \\ \hline
2-Methylbutanoic acid & Rancid, sweaty & & W & \\ \hline Unknown 1 & Fishy & S & W & W \\ \hline Unknown 2 & Earthy, unpleasant & M & W & M \\ \hline Unknown 3 & Rancid, musty & S & M & M \\ \hline Unknown 4 & Fishy, rancid & S & S & W \\ \hline \multicolumn{5}{l}{**Neutral odors**} \\ \hline
1-Penten-3-one & Pungent, fresh & M & W & W \\ \hline (Z)-4-Heptenal & Tea & M & M & M \\ \hline Nonanal & Waxy, fresh & M & W & W \\ \hline Methyl salicate & Minty, wintergreen & W & W & M \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Odor description and intensity of the odor-active compounds in the brown seaweed _Laminaria_ sp. fermented by various microorganisms. With regard to the unpleasant odors, fishy, fatty, and oily notes were described the most in the _Laminaria_ sp. suspension (Table 4).