Maria Cristiana Nunes, Joana Ferreira, Anabela Raymundo
{"title":"Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies","authors":"Maria Cristiana Nunes, Joana Ferreira, Anabela Raymundo","doi":"10.1016/j.cofs.2023.101040","DOIUrl":null,"url":null,"abstract":"<div><p>This review aims to reflect on the impact of the aroma, flavor, and color of microalgae<span> as a limiting element for their consumption. A review will be carried out on the main chemical compounds that are responsible for these sensory attributes. The recognition of these compounds and their activity is important for the development of mitigation strategies to be adopted. The most recent advances in the microalgae selection, cultivation, and downstreaming technologies, which may contribute to the reduction of its strong sensory attributes, namely the fishy flavor and green color characteristics of some species, will be considered. Pairing gastronomic proposals that help to promote the acceptance of microalgae-based foods in specific consumption contexts will also be reviewed.</span></p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"51 ","pages":"Article 101040"},"PeriodicalIF":8.9000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799323000541","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
Abstract
This review aims to reflect on the impact of the aroma, flavor, and color of microalgae as a limiting element for their consumption. A review will be carried out on the main chemical compounds that are responsible for these sensory attributes. The recognition of these compounds and their activity is important for the development of mitigation strategies to be adopted. The most recent advances in the microalgae selection, cultivation, and downstreaming technologies, which may contribute to the reduction of its strong sensory attributes, namely the fishy flavor and green color characteristics of some species, will be considered. Pairing gastronomic proposals that help to promote the acceptance of microalgae-based foods in specific consumption contexts will also be reviewed.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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