Algae is a nutrient dense and sustainable source of alternative proteins. Algae has a distinctive ocean-like flavor and has the potential to be used in alternative seafood. However, the volatile profiles of different species of algae vary significantly. Comparison of the flavor compounds of different algae species has not been well studied. Our study aims to identify flavor active compounds in algae samples using both instrumental analysis and human sensory evaluation. Three kelp (Ascophyllum nodosum) and three microalgae (Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina) powders were characterized for their flavor profiles using headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry (HS SPME/GC-O-MS). Over fifty volatiles were detected, including pleasant aroma compounds such as D-limonene (citrus and fresh aroma) and linalool (citrus, floral, sweet), as well as undesirable compounds like (E)-2-octen-1-ol (soap and plastic aroma). Numerous volatiles from seafood were detected in the algae samples. All three kelp samples and A. platensis powder contained 1-octen-3-ol, which presents a mushroomy and green aroma and is a key-aroma compound of crab, tuna, and salmon. A. platensis and C. vulgaris contain the flavor compound tetramethyl pyrazine, which is found in crab and shrimp, and presents a grassy and musty aroma. Future research will delve further into human sensory analysis of these samples. The knowledge on the flavor profiles of algae ingredients will further understanding on the flavor compounds formation and removal, as well as providing guidance on developing seafood flavor from algae.
