Microalgae Biomass Volatile Compound Analysis for Sensory Optimization

Solution Overview

Problem

Microalgae biomass compositions, particularly those of the genus Chlorella, face challenges in achieving an acceptable organoleptic profile due to undesirable aromas and visual appeal, limiting their integration into diverse food products.

Innovation Solution

A method to determine the organoleptic quality of protein-rich microalgae biomass compositions by analyzing the content of specific volatile organic compounds using SPME/GC-MS, selecting 4 compounds with low olfactory thresholds to calculate an overall aroma value, ensuring an optimized sensory profile with a score between 0 and 40% compared to an unacceptable reference.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If microalgae biomass compositions are used as protein sources in food products, then protein content and nutritional value are improved, but undesirable aromas and visual appearance worsen the organoleptic profile

Engineering Contradiction:

Improveprotein contentVSAvoidundesirable aromas

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent extracts and removes specific volatile organic compounds responsible for undesirable aromas from microalgae biomass. By identifying and eliminating these harmful volatile components while preserving the protein-rich biomass, the invention resolves the contradiction between maintaining high protein content and eliminating unpleasant odors.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention changes the chemical composition parameters of microalgae biomass by controlling the content of specific volatile organic compounds. By adjusting and optimizing the levels of these volatiles through cultivation conditions or processing methods, the organoleptic profile is improved while maintaining nutritional value.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If microalgae biomass compositions are used as protein sources in food products, then protein content and nutritional value are improved, but visual appearance and taste worsen the organoleptic profile

Engineering Contradiction:

Improveprotein contentVSAvoidvisual appearance and taste

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

The patent extracts and removes specific volatile organic compounds responsible for undesirable aromas from microalgae biomass. By identifying and eliminating these harmful volatile components while preserving the protein-rich biomass, the invention resolves the contradiction between maintaining high protein content and eliminating unpleasant odors.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention changes the chemical composition parameters of microalgae biomass by controlling the content of specific volatile organic compounds. By adjusting and optimizing the levels of these volatiles through cultivation conditions or processing methods, the organoleptic profile is improved while maintaining nutritional value.

Inventive Principle:

Principle #35Parameter changes

3Measurement precision

If traditional sensory evaluation methods are used to assess microalgae biomass organoleptic quality, then human perception accuracy is improved, but evaluation time and complexity increase

Engineering Contradiction:

Improveorganoleptic quality assessment accuracyVSAvoidevaluation time

Core Design Contradiction:

Measurement precisionVSLoss of time

Solution Approach 1:

The patent replaces traditional human sensory evaluation with instrumental analysis using gas chromatography-mass spectrometry (GC-MS) to detect and quantify volatile organic compounds. This substitution provides objective, rapid, and reproducible measurements of organoleptic quality without requiring time-consuming human sensory panels.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The invention creates a predictive model that correlates volatile organic compound profiles with organoleptic quality characteristics. By analyzing the chemical fingerprint of volatiles, the system can predict sensory attributes without requiring actual human tasting, thus copying and simplifying the sensory evaluation process.

Inventive Principle:

Principle #26Copying

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method effectively enhances the sensory profile of microalgae biomass compositions, ensuring they meet acceptable organoleptic standards, allowing for broader and more diverse food product applications without the need for human sensory evaluations.

Implementation Method 1

determined by SPME/GC, preferably by SPME/GC-MS

Methodology Applied

Scientific EffectGas chromatography: Chromatography

Implementation Method 2

determined by SPME/GC, preferably by SPME/GC-MS

Methodology Applied

Scientific EffectMass spectrometry:

Data Source

PatentEP3030896B1Protein-rich microalgal biomass compositions of optimized sensory quality

Publication Date: 2020.07.15 CORBION BIOTECH INC

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AI summary

The invention relates to a method for determining the organoleptic quality of a protein-rich microalgal biomass composition, comprising the determination of the content of 11 volatile organic compounds, wherein the 11 volatile organic compounds are pentanal, hexanal, 1-octen-3-ol, 2-pentylfuran, octanal, 3,5-octadien-2-ol (or 3-octen-2-one), 3,5-octadien-2-one, nonanal, 2-nonenal, (E,E)-2,4-nonadienal and hexanoic acid.