Evaluation of the volatile composition and sensory properties of five species of microalgae

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 46, 2013, Pages 10881-10890

  Van Durme, Jim ^a   Goiris, Koen ^a   De Winne, Ann ^a   De Cooman, Luc ^a   Muylaert, Koenraad ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

microalgae; partial least squares regression; principal component analysis; sensory analysis; volatile organic compound analysis

Indexed keywords

BOTRYOCOCCUS BRAUNII; CHEMICAL DEGRADATION; DIMETHYLSULFONIOPROPIONATE; MICRO-ALGAE; NANNOCHLOROPSIS OCULATA; PARTIAL LEAST-SQUARES REGRESSION; SENSORY ANALYSIS; VOLATILE COMPOSITION;

AMINO ACIDS; CHEMICAL COMPOUNDS; DATA PROCESSING; KETONES; MICROORGANISMS; NUTRITION; ODORS; POLYUNSATURATED FATTY ACIDS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

ALGAE;

VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEMISTRY; CLASSIFICATION; FEMALE; GREEN ALGA; HUMAN; MALE; MICROALGA; TASTE; YOUNG ADULT;

ADULT; CHLOROPHYTA; FEMALE; HUMANS; MALE; MICROALGAE; TASTE; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 84888368285     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403112k     Document Type: Article

References (70)

1. 2 Food Chem. 2007, 101, 717-723
2. Chee, C. P.; Gallaher, J. J.; Djordjevic, D.; Faraji, H.; McClements, D. J.; Decker, E. A.; Hollender, R.; Peterson, D. G.; Roberts, R. F.; Coupland, J. N. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion J. Dairy Res. 2005, 72, 311-316
3. Draaisma, R. B.; Wijffels, R. H.; Slegers, P. M. E.; Brentner, L. B.; Roy, A.; Barbosa, M. J. Food commodities from microalgae Curr. Opin. Biotechnol. 2013, 24, 169-77
4. Ward, O. P.; Singh, A. Omega-3/6 fatty acids: A\alternative sources of production Process Biochem. 2005, 40, 3627-3652
5. Bruneel, C.; Lemahieu, C.; Fraeye, I.; Ryckebosch, E.; Muylaert, K.; Buyse, J.; Foubert, I. Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs J. Funct. Foods 2013, 5, 897-904
6. Schwenzfeier, A.; Wierenga, P. A.; Gruppen, H. Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp Bioresour. Technol. 2011, 102, 9121-9127
7. Steinke, M.; Malin, G.; Liss, P. S. Trophic interactions in the sea: an ecological role for climate relevant volatiles? J. Phycol. 2002, 38, 630-638
8. Watson, S. B.; Brownlee, B.; Satchwill, T.; Hargesheimer, E. E. Quantitative analysis of trace levels of geosmin and MIB in source and drinking water using headspace SPME Water Res. 2000, 34, 2818-2828
9. Battaglene, S. C. Marine Fish Culture; Tucker, J. W., Jr., Ed.; Kluwer Academic Publishers: Boston, MA, USA, 1998; pp 750; US 335, GBP 228; ISBN 04-1207-151-7.
10. J. Exp. Mar. Biol. Ecol. 2000, 254, 124-126.
11. Donadio, C.; Bialecki, A.; Valla, A.; Dufossé, L. Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel) produced in solar salterns from Saint-Armel (France) J. Food Compos. Anal. 2011, 24, 801-810
12. Zhang, Z.; Li, T.; Wang, D.; Zhang, L.; Chen, G. Study on the volatile profile characteristics of oyster Crassostrea gigas during storage by a combination sampling method coupled with GC/MS Food Chem. 2009, 115, 1150-1157
13. Fleurence, J.; Morançais, M.; Dumay, J.; Decottignies, P.; Turpin, V.; Munier, M.; Garcia-Bueno, N.; Jaouen, P. What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture? Trends Food Sci. Technol. 2012, 27, 57-61
14. Yoch, D. C. Dimethylsulfoniopropionate: its sources, role in the marine food web, and biological degradation to dimethylsulfide Appl. Environ. Microbiol. 2002, 68, 5804-5815
15. Sun, S. M.; Chung, G. H.; Shin, T. S. Volatile compounds of the green alga Capsosiphon fulvescens J. Appl. Phycol. 2012, 24, 1003-1013
16. Ötles, S.; Pire, R. Fatty acid composition of Chlorella and Spirulina microalgae species J. AOAC Int. 2001, 84, 1708-1714
17. Gu, N.; Lin, Q.; Li, G.; Qin, G.; Lin, J.; Huang, L. Effect of salinity change on biomass and biochemical composition of Nannochloropsis oculata J. World Aquac. Soc. 2012, 43, 97-106
18. Rao, A. R.; Dayananda, C.; Sarada, R.; Shamala, T. R.; Ravishankar, G. Effect of salinity on growth of green alga Botryococcus braunii and its constituents Bioresour. Technol. 2007, 98, 560-564
19. Converti, A.; Casazza, A. A.; Ortiz, E. Y.; Perego, P.; Del Borghi, M. Effect of temperature and nitrogen concentration on the growth and lipid content of Nannochloropsis oculata and Chlorella vulgaris for biodiesel production Chem. Eng. Process. 2009, 48, 1146-1151
20. Renaud, S. M.; Thinh, L.-V.; Parry, D. L. The gross chemical composition and fatty acid composition of 18 species of tropical Australian microalgae for possible use in mariculture Aquaculture 1999, 170, 147-159
21. Giri, A.; Osako, K.; Ohshima, T. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing Food Chem. 2010, 120, 621-631
22. Takeoka, G. R.; Buttery, R. G.; Flath, R. A. Volatile constituents of Asian pear (Pyrus serotina) J. Agric. Food Chem. 1992, 40, 1925-1929
23. Takeoka, G. R.; Flath, R. A.; Mon, T. R.; Teranishi, R.; Guentert, M. Volatile constituents of apricot (Prunus armeniaca) J. Agric. Food Chem. 1990, 38, 471-477
24. Tai, C. Y.; Ho, C.-T. Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds J. Agric. Food Chem. 1998, 46, 2260-2265
25. Takeoka, G.; Perrino, C.; Buttery, R. Volatile constituents of used frying oils J. Agric. Food Chem. 1996, 44, 654-660
26. Wu, C. M.; Liou, S. E. Effect of tissue disruption on volatile constituents of bell peppers J. Agric. Food Chem. 1986, 34, 770-772
27. Taylor, A. LRI-Values on DB1 Column and Odours of Authentic Compounds; University of Nottingham: Nottingham, UK, 1994.
28. Engel, K. H.; Ramming, D. W.; Flath, R. A.; Teranishi, R. Investigation of volatile constituents in nectarines. 2. Changes in aroma composition during nectarine maturation J. Agric. Food Chem. 1988, 36, 1003-1006
29. Buttery, R. G.; Ling, L. C. Volatile flavor components of corn tortillas and related products J. Agric. Food Chem. 1995, 43, 1878-1882
30. Zhang, Y.; Ho, C.-T. Comparison of the volatile compounds formed from the thermal reaction of glucose with cysteine and glutamine J. Agric. Food Chem. 1991, 39, 760-763
31. Shiota, H. New esteric components in the volatiles of banana fruit (Musa sapientum L.) J. Agric. Food Chem. 1993, 41, 2056-2062
32. Shibamoto, T.; Kamiya, Y.; Mihara, S. Isolation and identification of volatile compounds in cooked meat: sukiyaki J. Agric. Food Chem. 1981, 29, 57-63
33. Binder, R. G.; Benson, M. E.; Flath, R. A. Volatile components of safflower J. Agric. Food Chem. 1990, 38, 1245-1248
34. Grigorakis, K.; Taylor, K. D. A.; Alexis, M. N. Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis Aquaculture 2003, 225, 109-119
35. Jennings, W.; Shibamoto, T. Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography; Academic Press: London, UK, 1980; 472 pp.
36. Wong, K. C.; Khoo, K. H. Volatile components of Malaysian Annona fruits Flavour Fragrance J. 1993, 8, 5-10
37. Van Den Dool, H.; Kratz, P. D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography J. Chromatogr., A 1963, 11, 463-471
38. Weers, P.; Gulati, R. Effect of the addition of polyunsaturated fatty acids to the diet on the growth and fecundity of Dapnia galeata Freshwater Biol. 1997, 38, 721-729
39. Czerny, M.; Christlbauer, M.; Christlbauer, M.; Fischer, A.; Granvogl, M.; Hammer, M.; Hartl, C.; Hernandez, N. M.; Schieberle, P. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions Eur. Food Res. Technol. 2008, 228, 265-273
40. Pennarun, A. L.; Prost, C.; Demaimay, M. Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas J. Sci. Food Agric. 2002, 82, 1652-1660
41. Caprino, F.; Moretti, V. M.; Bellagamba, F.; Turchini, G. M.; Busetto, M. L.; Giani, I.; Paleari, M. A.; Pazzaglia, M. Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus) Anal. Chim. Acta 2008, 617, 139-147
42. Van Den Boom, C. M.; Van Beek, T.; Posthumus, M.; De Groot, A.; Dicke, M. Qualitative and quantitative variation among volatile profiles induced by Tetranychus urticae feeding on plants from various families J. Chem. Ecol. 2004, 30, 69-89
43. Kost, C.; Heil, M. The defensive role of volatile emission and extrafloral nectar secretion for lima bean in nature J. Chem. Ecol. 2008, 34, 1-13
44. Selli, S.; Cayhan, G. G. Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS Microchem. J. 2009, 93, 232-235
45. Andreou, A.; Brodhun, F.; Feussner, I. Biosynthesis of oxylipins in non-mammals Prog. Lipid Res. 2009, 48, 148-70
46. D'Auria, J. C.; Pichersky, E.; Schaub, A.; Hansel, A.; Gershenzon, J. Characterization of a BAHD acyltransferase responsible for producing the green leaf volatile (Z)-3-hexen-1-yl acetate in Arabidopsis thaliana Plant J. 2007, 49, 194-207
47. Pennarun, A. L.; Prost, C.; Haure, J.; Demaimay, M. Comparison of two microalgal diets. 1. Influence on the biochemical and fatty acid compositions of raw oysters (Crassostrea gigas) J. Agric. Food Chem. 2003, 51, 2006-2010
48. Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M. Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas) J. Agric. Food Chem. 2003, 51, 2011-2018
49. Franklin, S. T.; Martin, K. R.; Baer, R. J.; Schingoethe, D. J.; Hippen, a R. Dietary marine algae (Schizochytrium sp.) increases concentrations of conjugated linoleic, docosahexaenoic and transvaccenic acids in milk of dairy cows J. Nutr. 1999, 129, 2048-2054
50. Herber-McNeill, S. M.; Van Elswyk, M. E. Dietary marine algae maintains egg consumer acceptability while enhancing yolk color Poult. Sci. 1998, 77, 493-496
51. Parpinello, G. P.; Meluzzi, A.; Sirri, F.; Tallarico, N.; Versari, A. Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants Food Res. Int. 2006, 39, 47-52
52. Elmore, J. S.; Cooper, S. L.; Enser, M.; Mottram, D. S.; Sinclair, L. a; Wilkinson, R. G.; Wood, J. D. Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb Meat Sci. 2005, 69, 233-242
53. Mendes-Pinto, M. M. Carotenoid breakdown products-the norisoprenoids-in wine aroma Arch. Biochem. Biophys. 2009, 483, 236-245
54. Peter, W.; Russell, R. Carotenoid-derived aroma compounds: an introduction. In Carotenoid-Derived Aroma Compounds; American Chemical Society: Washington, DC, USA, 2001; Vol. 802, p 1.
55. Silva Ferreira, A. C.; Monteiro, J.; Oliveira, C.; Guedes de Pinho, P. Study of major aromatic compounds in port wines from carotenoid degradation Food Chem. 2008, 110, 83-87
56. Takaichi, S. Carotenoids in algae: distributions, biosyntheses and functions Mar. Drugs 2011, 9, 1101-1118
57. Kiene, R. P.; Linn, L. J.; Bruton, J. A. New and important roles for DMSP in marine microbial communities J. Sea Res. 2000, 43, 209-224
58. Groene, T. Biogenic production and consumption of dimethylsulfide (DMS) and dimethylsulfoniopropionate (DMSP) in the marine epipelagic zone: a review J. Mar. Sys. 1995, 6, 191-209
59. Simó, R. Production of atmospheric sulfur by oceanic plankton: biogeochemical, ecological and evolutionary links Trends Ecol. Evol. 2001, 16, 287-294
60. Sheets, E.; Rhodes, D. Determination of DMSP and other onium compounds in Tetraselmis subcordiformis by plasma desorption mass spectrometry. In Biological and Environmental Chemistry of DMSP and Related Sulfonium Compounds; Kiene, R.; Visscher, P.; Keller, M.; Kirst, G., Eds.; Springer: New York, 1996; pp 55-63.
61. Keller, M. D.; Bellows, W. K.; Guillard, R. L. Dimethyl sulfide production in marine phytoplankton. In Biogenic Sulfur in the Environment; American Chemical Society: Washington, DC, USA, 1989; Vol. 393, pp 11-167.
62. Smit, A. J.; Robertson-Andersson, D. V.; Peall, S.; Bolton, J. J. Dimethylsulfoniopropionate (DMSP) accumulation in abalone Haliotis midae (Mollusca: Prosobranchia) after consumption of various diets, and consequences for aquaculture Aquaculture 2007, 269, 377-389
63. Ronald, A. P.; Thomson, W. A. B. The volatile sulphur compounds of oysters J. Fish. Res. Board Can. 1964, 21, 1481-1487
64. Le Guen, S.; Prost, C.; Demaimay, M. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry J. Chromatogr., A 2000, 896, 361-371
65. Groot, M. N. N.; Bont, J. A. M. Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum Appl. Environ. Microbiol. 1998, 64, 3009-3013
66. Grosshauser, S.; Schieberle, P. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue J. Agric. Food Chem. 2013, 61, 3804-3813
67. 2 and orientation behavior of the natural enemies Plant Physiol. 2004, 135, 1984-1992
68. Wendel, T.; Jüttner, F. Lipoxygenase-mediated formation of hydrocarbons and unsaturated aldehydes in freshwater diatoms Phytochemistry 1996, 41, 1445-1449
69. Lu, X.; Fan, C.; He, W.; Deng, J.; Yin, H. Sulfur-containing amino acid methionine as the precursor of volatile organic sulfur compounds in algea-induced black bloom J. Environ. Sci. 2013, 25, 33-43
70. Leffingwell, D.; Leffingwell, J. Odor detection threshold of GRAS flavor chemicals, http://www.leffingwell.com/odorback.htm.