Study of the volatile profile of the microalgal biomass of Chlorella vulgaris / Estudo do perfil volátil da biomassa microalgal de Chlorella vulgaris

Álisson Santos de Oliveira, Karem Rodrigues Vieira, Pricila Nass Pinheiro, Patrícia Acosta Caetano, Roger Wagner, Eduardo Jacob Lopes, Leila Queiroz Zepka


Microalgae show significant potential to become a new crop that could significantly impact the world's need for food in the 21st Century. In spite of their potential as a food ingredient, microalgae need social acceptance as food. Sensory traits, such as aroma, are key factors for humans to accept microalgae as part of their diet. Thus, the objective of the study was to characterize volatile organic compounds with an aroma descriptor of the microalgal biomass of Chlorella Vulgaris. The volatile compounds were isolated by solid-phase microextraction applied in the headspace, separated by gas chromatography, and identified by mass spectrometry (HS-SPME-GC/MS). The results showed that hexanal, oct-3-en-2-ol, and pentanal were identified as the most plentiful volatiles in Chlorella Vulgaris biomass.


Microalgae show significant potential to become a new crop that could significantly impact the world's need for food in the 21st Century. In spite of their potential as a food ingredient, microalgae need social acceptance as food. Sensory traits, such as


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