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Microalgal flour compositions of optimised sensory quality

a technology of microalgal flour and sensory quality, applied in the direction of dairy products, separation processes, instruments, etc., can solve the problems of poor or unacceptable organoleptic quality, association of organic compounds with a medium, etc., and achieve the effect of optimizing organoleptic quality

Inactive Publication Date: 2016-06-09
CORBION BIOTECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a method for determining the organoleptic quality of microalgal flour compositions by measuring the total content of 13 volatile organic compounds, particularly heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2, and geranyl acetone. The total content of these compounds is determined by using a method called SPME / GC-MS. The invention also provides a microalgal flour composition with an optimized organoleptic quality, characterized by its low total content of volatile organic compounds, and a method for preparing a tasting composition for testing the organoleptic quality of the microalgal flour compositions. The invention also provides a relationship model for evaluating the organoleptic quality of microalgal flour compositions based on their volatile organic compound profile. The invention further provides a method for defining the analytical profile of volatile organic compounds in microalgal flour compositions. The sensory analysis is carried out using a tasting composition prepared by the method described above. The volatile organic compounds belong to the families of saturated and diunsaturated aldehydes, unsaturated ketones, and carboxylic acids and derivatives thereof.

Problems solved by technology

Conversely, a higher total content of 13 volatile organic compounds is associated with a medium, or even poor or unacceptable, organoleptic quality.

Method used

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  • Microalgal flour compositions of optimised sensory quality
  • Microalgal flour compositions of optimised sensory quality
  • Microalgal flour compositions of optimised sensory quality

Examples

Experimental program
Comparison scheme
Effect test

example 1

Definition of the Sensory Test

[0116]Sensory Test Conventionally Carried Out

[0117]The perception of a microalgal flour composition is generally determined by solubilization in water, the neutral medium par excellence.

[0118]A sensory panel was therefore formed to evaluate the sensory properties of various batches of microalgal flour, prepared according to the teaching of patent application WO 2010 / 12093.

[0119]Eight batches of microalgal flour were tested: batch 21, batch 23, batch 24, batch 31, batch 53, batch 61, batch 111 and batch 131, in comparison with a reference sample identified as complying or acceptable (reference batch No. 1) and another, very unacceptable, batch (reference batch No. 2).

[0120]A set of 14 individuals were brought together to produce descriptors with respect to a microalgal flour composition considered to be complying (reference batch 1), said composition being placed in aqueous solution at 10% at ambient temperature (until homogenization).

[0121]The list of d...

example 2

Identification of the Volatile Organic Compounds (VOCs), by SPME / GC-MS, Associated with Unacceptable Off-Notes Organoleptic Classifications

[0184]In order to carry out the SPME / GC-MS analysis of the various batches of microalgal flour compositions, the process is carried out as follows.

[0185]A test specimen of 3 g of sample is introduced into a sealed SPME flask (20 ml) and incubated at 60° C. for 15 min and then extracted at 60° C. for 45 min with a DVB / CAR / PDMS (abbreviation for divinylbenzene / carboxen / polydimethylsiloxane, df 50 / 30 μm) SPME fiber.

[0186]The volatile organic compounds extracted are desorbed in the injector of the TSQ GC-MS system from Thermo Scientific, and then separated on a CPwax52 (60 m×0.25 mm, 0.25 μm) column with helium gas at 1.5 ml / min.

[0187]The temperature program is: 50° C. isotherm for 3 min, then programming at 5° C. / minute up to 230° C., then isotherm for 20 min.

[0188]The detection is carried out by electron impact (EI) mass spectrometry and the compou...

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Abstract

Thus, the present invention relates to a method for determining the organoleptic quality of a microalgal flour composition, comprising determining the total content of 13 volatile organic compounds, the 13 volatile organic compounds being heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl acetone.

Description

[0001]The present invention relates to novel compositions of flour of microalgae of the Chlorella genus having an optimized sensory profile, thereby making it possible to incorporate them into food formulations without generating undesirable flavors, and also to a method for evaluating the organoleptic profile of a composition of flour of microalgae of the Chlorella genus.PRESENTATION OF THE PRIOR ART[0002]Historically requiring “only water and sunlight” to grow, algae have for a long time been considered to be a source of food.[0003]There are several species of algae that can be used in food, most being “macroalgae” such as kelp, sea lettuce (Ulva lactuca) and red algae of the type Porphyra (cultured in Japan) or “dulse” (Palmaria palmata).[0004]However, in addition to these macroalgae, there are also other algal sources represented by the “microalgae”, i.e. photosynthetic or non-photosynthetic single-cell microscopic algae, of marine or non-marine origin, cultured for their applic...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): G01N33/10A23C9/13G01N33/00G01N33/04G01N30/72
CPCG01N33/10G01N33/04G01N30/7206A23V2002/00A23L1/337A23C9/1315G01N33/0001A23C9/13A23L17/60
Inventor DRUON, AMANDINEJEROSCH, HEIKEGUILLEMANT, MARILYNEPATINIER, SAMUEL
Owner CORBION BIOTECH INC
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