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

• Published in: Frontiers in sustainable food systems Vol. 6; no. 1011020
• Main Authors: Moreira, Catarina, Santos, Pedro Miguel Ferreira, Teixeira, J. A., Rocha, Cristina M. R.
• Format: Journal Article
• Language: English
• Published: Frontiers Media 26.10.2022; Frontiers Media S.A
• Subjects: algae; GC-MS; odorants; Science & Technology; seafood processing; sensory evaluation; solid-phase microextraction; sustainability; volatile compounds
• ISSN: 2571-581X; 2571-581X
• DOI: 10.3389/fsufs.2022.1011020

The Supplementary Material for this article can be found online at: https://www.frontiersin.org/articles/10.3389/ fsufs.2022.1011020/full#supplementary-material The odor of four algae was investigated and compared to evaluate the potential of these algae to mimic shrimp aroma. Solid-phase microextraction followed by gas chromatography analysis coupled with sensory analysis was used for performance assessment. The volatile organic compounds were determined in non-processed, raw samples (r), and processed cooked (c) and cooking water (w) samples for two microalgae [Nannochoropsis oceanica (NO) and Tetraselmis chuii (TC)], two macroalgae [Ulva rígida (UR) and Saccharina latíssima (SL)], and shrimp Vannamei cong (SH). The results showed significant differences in the composition of volatile compounds between macroalgae and microalgae. The key odorants in macroalgae were octanal, 2-octenal, nonanal, and β-ionone, and in microalgae were 1,5-octadien-3-ol, hexanal, 2,4-decadienal, 2-octenal, octanal, nonanal, 3,5-octadien-2-one, and terpenes. The PCA analysis of GC-MS data showed odor similarities between the studied samples, which were divided into five main groups: (1) TC(c) and TC(w); (2) TC(r) and NO(c); (3) NO(r), NO(w), and SL(w); (4) SL(c), UR(r), UR(c), and UR(w); and (5) SL(r). The data from the sensory analysis show bigger similarities between the macroalgae and the shrimp odor. Overall, the data provided indicate that the cooking water and cooked samples are very similar in key components of odorants. These features allow the possibility to use algae and their processed resulting products as a shrimp flavor replacement in non-animal-based food formulations, thus decreasing the pressure on seafood crops and aquaculture-associated issues leading to more sustainable livestock. Furthermore, circularity and waste reduction may be further enabled by the use of otherwise wasted cooking water as an odorant agent. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and by LABBELS— Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. This study was also funded by the ESIF—European Structural and Investment Funds under the scope of the projects ALGAVALOR—Microalgae integrated production and valorization of its various applications (ref. POCI-01-0247-FEDER-035234; LISBOA-01-0247-FEDER-035234; ALG-01-0247-FEDER-035234; through Portugal 2020), and BioEcoNorte project (ref. NORTE-01-0145-FEDER-000070, through Portugal 2020 and Norte2020). CM is recipient of a Ph.D. scholarship supported by FCT (Ref. 2021.05734.BD).