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

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dc.contributor.authorHosoglu, Muge Isleten
dc.date.accessioned2025-01-27T21:05:26Z
dc.date.available2025-01-27T21:05:26Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, aroma compounds produced by three marine microalgae species (Crypthecodinium cohnii, Schizochytrium limacinum and Tetraselmis chuii) and two fresh water microalgae (Chlorella vulgaris and Chlorella protothecoides) important for nutritional applications were identified by means of solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GCO) and a sensory panel. Principal components analysis (PCA) was applied to the instrumental and sensory analysis data to visualize differences between the samples in terms of descriptive attributes and volatile compounds. Accordingly, C. cohnii was characterised by a high level of sulfur compounds (dimethyl sulfide, ethanethiol), and ester and alcohol compounds associated with distinct 'sulfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma notes. While S. limacinum was characterised more by aldehydes and alcohol compounds associated with 'mushroom', 'cucumber', and 'fatty-grassy' aroma characteristics, the other three samples showed relatively higher levels of ketone and terpene compounds with 'woody' and 'cereal-like' sensory characteristics.
dc.description.sponsorshipScientific Research Council of Canakkale Onsekiz Mart University [FBA-2016-748]
dc.description.sponsorshipThis research was supported by the Scientific Research Council of Canakkale Onsekiz Mart University with project number FBA-2016-748. The author would like to thank Prof. Dr. Yonca Karagul-Yuceer (Department of Food Engineering, Canakkale Onsekiz Mart University, Turkey) and Assoc. Prof. Onur Guneser (Department of Food Engineering, Usak University, Turkey) for their valuable comments and suggestions during the preparation of this manuscript.
dc.identifier.doi10.1016/j.foodchem.2017.08.052
dc.identifier.endpage1218
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid28946244
dc.identifier.scopus2-s2.0-85027885524
dc.identifier.scopusqualityQ1
dc.identifier.startpage1210
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.08.052
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27641
dc.identifier.volume240
dc.identifier.wosWOS:000411356900151
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMicroalgae
dc.subjectAroma active compounds
dc.subjectSensory evaluation
dc.subjectGas chromatography-olfactometry
dc.subjectGas chromatography-mass spectrometry
dc.titleAroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry
dc.typeArticle

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