{"refrec":{"BRefID":351440,"RR":"<b>Coleman, B.; Van Poucke, C.; De Witte, B.; Ruttens, A.; Moerdijk-Poortvliet, T.C.W.; Latsos, C.; De Reu, K.; Blommaert, L.; Duquenne, B.; Timmermans, K.; van Houcke, J.; Muylaert, K.; Robbens, J.</b> (2022). Potential of microalgae as flavoring agents for plant-based seafood alternatives. <i>Future Foods 5</i>: 100139. <a href=\"https://dx.doi.org/10.1016/j.fufo.2022.100139\" target=\"_blank\">https://dx.doi.org/10.1016/j.fufo.2022.100139</a>","BEntID":349146,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>Future Foods 5</i>: 100139. <a href=\"https://dx.doi.org/10.1016/j.fufo.2022.100139\" target=\"_blank\">https://dx.doi.org/10.1016/j.fufo.2022.100139</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Coleman, B.; Van Poucke, C.; De Witte, B.; Ruttens, A.; Moerdijk-Poortvliet, T.C.W.; Latsos, C.; De Reu, K.; Blommaert, L.; Duquenne, B.; Timmermans, K.; van Houcke, J.; Muylaert, K.; Robbens, J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Coleman, B. <i>et al.</i>","Englishabstract":"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 <em>Rhodomonas salina, Tetraselmis chui</em> and <em>Phaeodactylum tricornutum</em> 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). <em>R. salina</em> has potential as a plant-based seafood flavoring because of its crab aroma. <em>P. tricornutum</em> possess a high umami taste and shellfish flavor, however, its bitterness could be undesirable. <em>T. chui</em> is less bitter and characterized by high umami and seafood (crab, fishy) flavor, however, it possesses a slightly higher grassy odor.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Potential of microalgae as flavoring agents for plant-based seafood alternatives","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-18 01:32:28.569109","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Algae; Seafood; Flavor; Umami; Plant-based ingredient; Sensory evaluation","OtherDescriptors":null,"Notes":null,"AnaPub":2022,"MonPub":null,"DateUpdate":"2022-10-06","DateCreate":"2022-04-14","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000907730200010","VABBcode":null,"OpenAcc":1,"DOI":"10.1016/j.fufo.2022.100139"},"refs":null,"anarec":{"AnaID":351440,"PubliDate":2022,"Pagination":"100139","XtraPublOfAnaID":null,"ISBN":null,"Volume":"5","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":351456,"SerRR":"Future Foods: A Dedicated Journal for Sustainability in Food Science. 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