Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry

Hoşoğlu, Müge İşleten

doi:10.1016/j.foodchem.2017.08.052

Cited by 93 publications

(51 citation statements)

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“…Anaerobic decomposition of sulfur compounds could be a probable origin of this compound (de Blas et al., ). On the other hand, some volatile sulfuric compounds such as methanethiol, dimethyl sulfide potentially initially present can undergo thermal oxidation to form dimethyl disulfide (Isleten Hosoglu, ).…”

Section: Resultsmentioning

confidence: 99%

“…The incorporation of microalgae into foodstuffs can also modify the overall flavor leading to desirable or, on the contrary, to unwanted organoleptic properties. Some data are available on the profile in volatile compounds of microalgae (Abdel‐Baky, Shallan, El‐ Baroty, & El‐Baz, ; Isleten Hosoglu, ; Van Durme, Goiris, De Winne, De Cooman, & Muylaert, ), and on the impact of the growth phases (Zhou et al., ), the process, and the conditions of storage on this profile (Santos, Fernandes, Wagner, Jacob‐Lopes, & Zepka, ). Depending on culture and environmental conditions, the microalgae are able to produce a variety of volatile compounds (Isleten Hosoglu, ; Van Durme et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…After tentative identification by gas chromatography–mass spectrometry (GC‐MS), they concluded that most of the volatile compounds identified had low odor thresholds and that esters and alcohols, representing about 40% of the volatile oil, were responsible for unpleasant odors. More recently, Isleten Hosoglu () used SPME followed by GC‐MS and olfactometry to study the aroma profile of different microalgae among which Chlorella vulgaris . The results of PCA showed that Chlorella vulgaris was ill represented in this study.…”

Section: Introductionmentioning

confidence: 99%

“…the microalgae are able to produce a variety of volatile compounds (Isleten Hosoglu, 2018;Van Durme et al, 2013).…”

mentioning

confidence: 99%

“…2013). The linear aldehydes such as hexanal are often derived from chemical lipid oxidation(Santos et al, 2016;Van Durme et al, 2013) and/or autoxidation or enzymatic oxidation of linoleic acid(Belitz et al, 2004;Isleten Hosoglu, 2018;Jayasena, Ahn, Nam, & Jo, 2013;Zhou et al, 2017). Aromatic aldehydes (3-methylbutanal and benzaldehyde) are typically formed due to enzymatic oxidation of lipid and protein oxidation(Van Durme et al, 2013).…”

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confidence: 99%

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Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods

Lafarge

Cayot

2019

Food Science & Nutrition

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Some green extraction methods were selected and tested for the extraction of volatile compounds from different samples of the microalga Chlorella vulgaris: ultrasound‐assisted liquid–liquid extraction using environment‐friendly solvents (LLE) and solid‐phase microextraction (SPME). The obtained profiles of volatile chemical compounds were different. Only one molecule was found in common to both extractions. Using the SPME method, the main chemical classes of identified volatile compounds were sulfuric compounds, aldehydes, and alcohols. Using the LLE method, the volatile profile was more balanced with alkanes, fatty acids, terpenes, alcohols, and aldehydes. Multivariate data analyses permitted discrimination among samples. Additionally, the relationship between the physicochemical properties of identified volatile compounds and the methods of extraction was studied. The results showed that the LLE extraction allowed the extraction of volatile compounds having a high boiling point (>160°C) and a high log P (>3). The SPME method was more effective to extract volatile compounds with a low boiling point (<160°C) and a low log P (<3). It is thus necessary to combine several extraction methods to obtain a complete view of the volatile profile for microalgae samples.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…the microalgae are able to produce a variety of volatile compounds (Isleten Hosoglu, 2018;Van Durme et al, 2013).…”

mentioning

confidence: 99%

mentioning

confidence: 99%

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Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods

Lafarge

Cayot

2019

Food Science & Nutrition

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Sensory properties of aqueous dispersions of protein‐rich extracts from Chlorella protothecoides at neutral and acidic pH

et al. 2019

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BACKGROUND: Water-soluble proteins extracted from the heterotrophically cultivated microalga Chlorella protothecoides have been shown to have a good solubility over a broad pH range, which makes them a promising candidate for beverage formulations. This study investigated the sensory properties of dispersions of a protein-rich extract from C. protothecoides at neutral and pH 3. RESULTS: Sensory acceptance tests of the pure extract revealed an overall low acceptance at pH 7 without sucrose addition. Sensory acceptance was significantly (P ≤ 0.05) increased by lowering the pH to 3 with citric acid, and the addition of 50 g kg −1 sucrose. Here, overall positive sensory acceptance ratings were achieved up to a protein extract concentration of 40 g kg −1 . Basic taste evaluations showed only low bitterness scores and no significant (P > 0.05) increase in bitterness with decreasing pH. CONCLUSION: It is suggested that protein-rich extracts from C. protothecoides have promising sensory properties in beverage formulations.

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A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

et al. 2020

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BACKGROUNDInformation pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography – mass spectrometry (GC–MS), direct sensory aroma evaluation, and gas‐chromatography – olfactometry (GC‐O) to obtain a better understanding of their volatile profile and sensory perception.RESULTSMore than 100 volatile compounds were identified by static headspace solid phase micro‐extraction (HS‐SPME) and thermal desorption gas chromatography – mass spectrometry (TD GC–MS). Brown seaweeds were characterized by ‘grassy/herbal/floral’, ‘fruity’, and ‘fatty’ aromas, red seaweeds by ‘green/vegetable’, ‘mushroom/earthy’ and ‘sweet/buttery’ aromas, and the fucoxanthin extract by ‘rancid’ and ‘nutty’ aromas with an overall lower intensity. Heptanal appeared to be a major odor‐active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)‐2,6‐nonadienal and 2‐pentylfuran for H. elongata; ethyl butanoate and 2,3‐butanedione for U. pinnatifida; 6‐dimethylpyrazine, (E,Z)‐2,6‐nonadienal and sulactone for P. palmata; 1‐octen‐3‐ol for P. umbilicalis, heptanone for A. esculenta, and 2‐furanmethanol for fucoxanthin.ConclusionBrown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry

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Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry

Cited by 93 publications

References 36 publications

Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods

Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods

Sensory properties of aqueous dispersions of protein‐rich extracts from Chlorella protothecoides at neutral and acidic pH

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

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