Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics.
Food Chem
; 461: 140944, 2024 Dec 15.
Article
in En
| MEDLINE
| ID: mdl-39182338
ABSTRACT
Processing is an indispensable technology in the preparation of Spirulina platensis (S. platensis). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) were characterized. A total of 90 odorants were identified and 41 odorants were sniffed with the flavor dilution (FD) factors ranging from 1 to 729. Among them, nonanal, decanal, d-limonene, ß-cyclocitral, and ß-ionone with FD factors ≥1 were detected in S. platensis during the whole processing stages. In addition, heptanal, (E, E)-2,4-nonadienal, trans-4,5-epoxy-(E)-2-decenal, 1-hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and α-ionone exhibited higher odor activity values in powders; ß-myrcene, methional, and S-methyl methanethiosulphonate were key odorants in muds; while trans-3-penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NM-mud. S. platensis powders have the stronger grassy odor, roasted odor, and marine odor than S. platensis muds. Overall, drying process promotes the formation of aldehydes, heterocyclic compounds, and terpenoids.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Spirulina
/
Flavoring Agents
/
Odorants
Limits:
Humans
Language:
En
Journal:
Food Chem
/
Food chem
/
Food chemistry
Year:
2024
Document type:
Article
Affiliation country:
Country of publication: