Potential of microalgae as flavoring agents for plant-based seafood alternatives

The aroma and taste of eight different phototrophic microalgae species were investigated compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess performance, commercial flavoring products used a reference during the sensory evaluation chemical odor-active taste-active profiles those algae. Stronger odor observed Rhodomonas salina, Tetraselmis chui Phaeodactylum tricornutum which could be explained by presence important compounds (dimethylsulfide, fatty acids-derived trimethylamine) (glutamic acid, alanine, arginine 5′-ribonucleotides). R. salina has because its crab aroma. P. possess high umami shellfish flavor, however, bitterness undesirable. T. is less bitter characterized (crab, fishy) it possesses slightly higher grassy odor.