Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry
dc.contributor.author | Hosoglu, Muge Isleten | |
dc.date.accessioned | 2025-01-27T21:05:26Z | |
dc.date.available | 2025-01-27T21:05:26Z | |
dc.date.issued | 2018 | |
dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
dc.description.abstract | In 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.sponsorship | Scientific Research Council of Canakkale Onsekiz Mart University [FBA-2016-748] | |
dc.description.sponsorship | This 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.doi | 10.1016/j.foodchem.2017.08.052 | |
dc.identifier.endpage | 1218 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.pmid | 28946244 | |
dc.identifier.scopus | 2-s2.0-85027885524 | |
dc.identifier.scopusquality | Q1 | |
dc.identifier.startpage | 1210 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2017.08.052 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12428/27641 | |
dc.identifier.volume | 240 | |
dc.identifier.wos | WOS:000411356900151 | |
dc.identifier.wosquality | Q1 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.indekslendigikaynak | PubMed | |
dc.language.iso | en | |
dc.publisher | Elsevier Sci Ltd | |
dc.relation.ispartof | Food Chemistry | |
dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.snmz | KA_WoS_20250125 | |
dc.subject | Microalgae | |
dc.subject | Aroma active compounds | |
dc.subject | Sensory evaluation | |
dc.subject | Gas chromatography-olfactometry | |
dc.subject | Gas chromatography-mass spectrometry | |
dc.title | Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry | |
dc.type | Article |