Unravelling the aroma and flavour of algae for future food applications
Trends in Food Science and Technology
Background: To increase uptake of algae in food products, it is essential to understand aroma and flavour components in algae to optimise their sensory properties to suit various food applications. Volatile analysis of algae is a promising tool for identification of suitable algae application for future food development. Scope and approach: This review identified key aroma-active volatile compounds across fifteen algae species; and the impact of taxonomy, environment as well as various processing methods on those key volatile profiles is discussed. In addition, volatile profiles of algae allow for quality assessment of algae. This includes monitoring of volatile changes that may occur during farming and post-harvest processing, thereby ensuring that desired aroma and flavour profiles are achieved. Key findings and conclusions: A total of 69 volatile compounds were identified as odour active across 15 species, with aldehydes being the largest contributor based on the total number of key volatile compounds present. Through a standardised assessment of volatile compounds in algae, species specific changes in volatiles can be observed and comparisons drawn across a range of species. Allowing for incorporation of algae and algal components into a broader variety of food applications with increased consumer acceptance, thereby meeting the demand for sustainable food sources in the future.
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University of Queensland