Akademik Veri Yönetim Sistemi
Algal Research, cilt.49, 2020 (SCI-Expanded)
When microalgae are integrated into food and feedstuffs, they can affect their flavor and fragrance characteristics, besides increasing their nutritional value. Solid-phase microextraction-gas chromatography–mass spectrometry, gas chromatography-olfactometry (GCO) and sensory analysis were applied to analyze the volatile compounds of microalgae Crypthecodinium cohnii harvested in different growth phases. Principal components analysis was applied to the instrumental and sensory analysis datas to visualize differences between the samples. The results clearly indicated that the volatile components of C. cohnii were significantly different during the growth. The sulphur compounds were found to be substantially abundant volatile compounds during both the exponential and the declining relative growth phases. On the other hand, alcohols, aldehydes and esters were at their highest concentration at the stationary phase. The use of gas chromatograhy-olfactometry allowed the detection of the molecules having a distinct dimethyl sulfide (sulphur/cabbage), unknown 1 (plastic/styrene), (Z)-1,5-octadien-3-one (geranium), unknown 4 (rosy/powder), and 3-(methylthio) propanal (boiled potato) as characteristic aroma. Considering the olfactory scores for each growth phases, some alcohol and ester compounds appeared to be particularly important as aroma compounds with their highest intensities at the declining relative growth phase of C. cohnii. On the other hand, 3-(methylthio) propanal (boiled potato), nonanal (fat/herbal) and (E,E)-2,4-nonadienal (fatty, green) aroma notes were at their highest concentrations during the stationary phase. According to sensory evaluations, biomass harvested at the exponential phase was mainly characterized by a ‘sulphur/cabbage’ attribute. On the other hand, declining relative growth and stationary phases were more characterized by ‘fresh shrimp’, ‘seaweed/spinach’ and ‘fruity’, ‘green/herb’ sensory attributes, respectively. The results may provide information required for deciding the optimum harvesting time used for cultivation of microalgae C. cohnii depending on the preferred flavor and fragrance characteristics when the biomass will be applied for feed and food formulations.