Potential of microalgae as flavoring agents for plant-based seafood alternatives
Bert Coleman,
Christof Van Poucke,
Bavo Dewitte,
Ann Ruttens,
Tanja Moerdijk-Poortvliet,
Christos Latsos,
Koen De Reu,
Lander Blommaert,
Barbara Duquenne,
Klaas Timmermans,
Jasper van Houcke,
Koenraad Muylaert,
Johan Robbens
Affiliations
Bert Coleman
Aquatic Environment and Quality, Cell Blue Biotech and Food Integrity, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Ankerstraat 1, 8400 Ostend, Belgium; Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium; Corresponding author at: Aquatic Environment and Quality, Cell Blue Biotech and Food Integrity, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Ankerstraat 1, 8400 Ostend, Belgium
Christof Van Poucke
Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium
Bavo Dewitte
Aquatic Environment and Quality, Cell Blue Biotech and Food Integrity, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Ankerstraat 1, 8400 Ostend, Belgium
Ann Ruttens
Sciensano, Rue Juliette Wytsmanstraat 17, 1050 Brussels, Belgium
Tanja Moerdijk-Poortvliet
HZ University of Applied Sciences, Department of Technology, Water and Environment, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, The Netherlands
Christos Latsos
HZ University of Applied Sciences, Department of Technology, Water and Environment, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, The Netherlands
Koen De Reu
Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium
Lander Blommaert
Royal Netherlands Institute for Sea Research (NIOZ), Department of Estuarine and Delta Systems (EDS), P.O. Box 140, 4400 AC Yerseke, The Netherlands
Barbara Duquenne
Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium
Klaas Timmermans
Royal Netherlands Institute for Sea Research (NIOZ), Department of Estuarine and Delta Systems (EDS), P.O. Box 140, 4400 AC Yerseke, The Netherlands
Jasper van Houcke
HZ University of Applied Sciences, Department of Technology, Water and Environment, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, The Netherlands
Koenraad Muylaert
Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium
Johan Robbens
Aquatic Environment and Quality, Cell Blue Biotech and Food Integrity, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Ankerstraat 1, 8400 Ostend, Belgium
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.
