Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

The odor of four algae was investigated and compared to evaluate the potential these mimic shrimp aroma. Solid-phase microextraction followed by gas chromatography analysis coupled with sensory used for performance assessment. volatile organic compounds were determined in non-processed, raw samples (r), processed cooked (c) cooking water (w) two microalgae [ Nannochoropsis oceanica (NO) Tetraselmis chuii (TC)], macroalgae Ulva r í gida (UR) Saccharina lat ssima (SL)], Vannamei cong (SH). results showed significant differences composition between microalgae. key odorants octanal, 2-octenal, nonanal, ?-ionone, 1,5-octadien-3-ol, hexanal, 2,4-decadienal, 3,5-octadien-2-one, terpenes. PCA GC-MS data similarities studied samples, which divided into five main groups: (1) TC(c) TC(w); (2) TC(r) NO(c); (3) NO(r), NO(w), SL(w); (4) SL(c), UR(r), UR(c), UR(w); (5) SL(r). from show bigger odor. Overall, provided indicate that are very similar components odorants. These features allow possibility use their resulting products as a flavor replacement non-animal-based food formulations, thus decreasing pressure on seafood crops aquaculture-associated issues leading more sustainable livestock. Furthermore, circularity waste reduction may be further enabled otherwise wasted an odorant agent.