Volatile fraction and aroma properties of microalgae Scenedesmus obliquus

Microalgae have great potential to become a new crop that could significantly impact the world's need for food in 21st century. Despite their as ingredient, microalgae social acceptance food. In addition, organoleptic traits, such aroma, are key factors humans accept part of diet. this sense, some requirements culture, species, and environmental conditions extremely important these microorganisms capable producing wide range volatile organic compounds, alcohols, hydrocarbons, esters, aldehydes, terpenes, ketones, lactones. Thus, aim study was characterize compounds with an aroma descriptor from microalgal biomass Scenedesmus obliquus. The were isolated by solid-phase microextraction applied headspace, detected gas chromatography, differentiated mass spectrometry (HS-SPME-GC/MS). results showed hexanol, 3-methyl-1-butanol, 1-propanol identified most abundant volatiles