Micro-Encapsulated Microalgae Oil Supplementation Has No Systematic Effect on the Odor of Vanilla Shake-Test of an Electronic Nose
Haruna Gado Yakubu,
Omeralfaroug Ali,
Imre Ilyés,
Dorottya Vigyázó,
Brigitta Bóta,
George Bazar,
Tamás Tóth,
András Szabó
Affiliations
Haruna Gado Yakubu
Agribiotechnology and Precision Breeding for Food Security National Laboratory, Institute of Physiology and Nutrition, Department of Physiology and Animal Health, Hungarian University of Agriculture and Life Sciences, Guba Sándor utca 40, 7400 Kaposvár, Hungary
Omeralfaroug Ali
Agribiotechnology and Precision Breeding for Food Security National Laboratory, Institute of Physiology and Nutrition, Department of Physiology and Animal Health, Hungarian University of Agriculture and Life Sciences, Guba Sándor utca 40, 7400 Kaposvár, Hungary
Imre Ilyés
HuBakers Trade Ltd., ÁTI-Sziget Ipari Park 11, 2310 Szigetszentmiklós, Hungary
Dorottya Vigyázó
HuBakers Trade Ltd., ÁTI-Sziget Ipari Park 11, 2310 Szigetszentmiklós, Hungary
Brigitta Bóta
ELKH-MATE Mycotoxins in the Food Chain Research Group, Kaposvár Campus, Hungarian University of Agriculture and Life Sciences, Guba Sándor utca 40, 7400 Kaposvár, Hungary
George Bazar
ADEXGO Kft., Lapostelki utca 13, 8230 Balatonfüred, Hungary
Tamás Tóth
ADEXGO Kft., Lapostelki utca 13, 8230 Balatonfüred, Hungary
András Szabó
Agribiotechnology and Precision Breeding for Food Security National Laboratory, Institute of Physiology and Nutrition, Department of Physiology and Animal Health, Hungarian University of Agriculture and Life Sciences, Guba Sándor utca 40, 7400 Kaposvár, Hungary
In this study, we aimed to carry out the efficient fortification of vanilla milkshakes with micro-encapsulated microalgae oil (brand: S17-P100) without distorting the product’s odor. A 10-step oil-enrichment protocol was developed using an inclusion rate of 0.2 to 2 w/w%. Fatty acid (FA) profile analysis was performed using methyl esters with the GC-MS technique, and the recovery of docosahexaenoic acid (C22:6 n3, DHA) was robust (r = 0.97, p 2 = 0.50) was observed, indicating that there was no linear combination of the qualitative sensors’ signals that could accurately describe the supplemented concentration variation. It can therefore be inferred that no detectable off-odor was present as a side effect of the increase in the oil concentration. Some volatile compounds of importance in regard to the odor, such as ethylacetate, ethyl-isobutarate, pentanal and pentyl butanoate, were found in the supplemented product. Although the presence of yeasts and molds was excluded from the product, ethanol was detected in all samples, but with an intensity that was insufficient to cause an off-odor.
