Abstract
Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers’ acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, the scientific literature present a very limited number of studies on the volatile composition of microalgae and cyanobacteria. In order to fill the gap, the main objective of the present study was to elucidate the volatile composition of seven microalgal and cyanobacterial strains from marine and freshwaters, with interest for the food industry while establishing its potential impact in odour. Among the seven selected strains, Arthrospira platensis showed the highest abundance and chemical diversity of volatile organic compounds (VOCs). Aldehydes, ketones, and alcohols were the families with the highest diversity of individual compounds, except in Arthrospira platensis and Scenedesmus almeriensis that showed a profile dominated by branched hydrocarbons. Marine strains presented a higher abundance of sulfur compounds than freshwater strains, while the ketones individual profile seemed to be more related to the taxonomical domain. The results of this study indicate that the VOCs composition is mainly driven by the individual strain although some volatile profile characteristics could be influenced by both environmental and taxonomical factors.
Highlights
Microalgae and microalgae-derived ingredients are one of the top trends in the food industry
Van Durme et al.[9] detected 57 compounds in five microalgal strains (Botryococcus braunii, Rhodomonas, Tetraselmis sp., Nannochloropsis oculata and Chlorella vulgaris), Zhou et al.[10] described 246 compounds in six microalgal strains during three growth phases (Thalassiosira weissflogii, Nitzschia closterium, Chaetoceros calcitrans, Platymonas helgolandica, Nannochloropsis sp. and Dicrateria inornata), and de Jesus et al.[11] detected only 29 compounds in Arthrospira platensis (AP). This wide variation in the number of identified compounds may be due to the low number of the studies reported to date and differences in the methodologies used for volatile extraction and analysis
Microalgae and cyanobacteria are rich in volatile organic compounds (VOCs) and their characteristic volatile profile is strongly strain-dependent
Summary
Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. The scientific literature present a very limited number of studies on the volatile composition of microalgae and cyanobacteria. In order to fill the gap, the main objective of the present study was to elucidate the volatile composition of seven microalgal and cyanobacterial strains from marine and freshwaters, with interest for the food industry while establishing its potential impact in odour. Marine strains presented a higher abundance of sulfur compounds than freshwater strains, while the ketones individual profile seemed to be more related to the taxonomical domain. The aim of the present study is to determine the volatile composition and potential odour impact of seven strains of microalgae and cyanobacteria from marine and freshwater analysed by solid-phase microextraction followed by gas chromatography coupled to mass spectrometry
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