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 sal...

Abstract Marine microalgae are a promising sustainable source of lipids, omega-3 fatty acids, and carbohydrates. Selected species belonging to the Bacillariophyceae, Haptophyceae, Eustigmatophyceae, Prasinophyceae were characterised for cellular content carbon nitrogen, production yields total carbohydrates, ?-glucans. Carbon nitrogen showed hyperbolic decrease with increasing cell numbers Chae...