Potential of microalgae as flavoring agents for plant-based seafood alternatives

Name: HZ University of Applied Sciences
Price range: $

Year of publication 2022
Author(s)
Bert Coleman Christof Van Poucke Bavo De Witte Ann Ruttens Tanja Moerdijk-Poortvliet Christos Latsos Koen De Reu Lander Blommaert Barbara Duquenne Klaas Timmermans Jasper van Houcke Koenraad Muylaert Johan Robbens

Summary

The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their per- formance, commercial seafood flavoring products were used as a reference during the sensory evaluation and their chemical odor-active and taste-active profiles were compared with those of the algae. Stronger seafood odor and taste were observed in microalgae Rhodomonas salina, Tetraselmis chui and Phaeodactylum tricornutum compared to seaweeds which could be explained by the presence of important seafood aroma compounds (dimethylsulfide, fatty acids-derived compounds and trimethylamine) and taste compounds (glutamic acid, alanine, arginine and 5 ′ -ribonucleotides). R. salina has potential as a plant-based seafood flavoring because of its crab aroma. P. tricor- nutum possess a high umami taste and shellfish flavor, however, its bitterness could be undesirable. T. chui is less bitter and characterized by high umami and seafood (crab, fishy) flavor, however, it possesses a slightly higher grassy odor.

Documents

Coleman et al_2022_Potential of microalgae as flavoring agents for plant-based seafood alternatives_