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Potential of microalgae as flavoring agents for plant-based seafood alternatives
Coleman, B.; Van Poucke, C.; De Witte, B.; Ruttens, A.; Moerdijk-Poortvliet, T.C.W.; Latsos, C.; De Reu, K.; Blommaert, L.; Duquenne, B.; Timmermans, K.; van Houcke, J.; Muylaert, K.; Robbens, J. (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods 5: 100139. https://dx.doi.org/10.1016/j.fufo.2022.100139
In: Future Foods: A Dedicated Journal for Sustainability in Food Science. Elsevier: Amsterdam. e-ISSN 2666-8335, meer
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Algae
    Food > Human food > Seafood
    Marien/Kust
Author keywords
    Algae; Seafood; Flavor; Umami; Plant-based ingredient; Sensory evaluation
Auteurs  Top 
  • Coleman, B., meer
  • Van Poucke, C., meer
  • De Witte, B., meer
  • Ruttens, A., meer
  • Moerdijk-Poortvliet, T.C.W., meer
  • Latsos, C.
  • De Reu, K., meer
  • Blommaert, L., meer
  • Duquenne, B., meer
  • Timmermans, K., meer
  • van Houcke, J.
  • Muylaert, K., meer
  • Robbens, J., meer
Abstract
    The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their performance, commercial seafood flavoring products were used as a reference during the sensory evaluation and their chemical odor-active and taste-active profiles were compared with those of the algae. Stronger seafood odor and taste were observed in microalgae Rhodomonas salina, Tetraselmis chui and Phaeodactylum tricornutum compared to seaweeds which could be explained by the presence of important seafood aroma compounds (dimethylsulfide, fatty acids-derived compounds and trimethylamine) and taste compounds (glutamic acid, alanine, arginine and 5′-ribonucleotides). R. salina has potential as a plant-based seafood flavoring because of its crab aroma. P. tricornutum possess a high umami taste and shellfish flavor, however, its bitterness could be undesirable. T. chui is less bitter and characterized by high umami and seafood (crab, fishy) flavor, however, it possesses a slightly higher grassy odor.
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