四种微藻的风味成分及其特征分析

目的:钝顶螺旋藻、富油新绿藻、三角褐指藻和湛江等鞭金藻是常见的食（饲）用微藻，它们可能通过食物链传递作用影响食品或水产及畜禽肉类食品的风味。本研究通过分析这四种微藻的风味特性，为其相关食品风味研究提供基础数据。方法:应用固相微萃取-气相色谱-质谱联用技术结合电子鼻技术，检测微藻的挥发性化合物，进而分析微藻的风味特征。结果:上述四种微藻分别检出挥发性成分33种、35种、23种和29种。钝顶螺旋藻的主要呈味成分为己醇、1-辛烯-3-醇、(E,Z)-2,4-癸二烯醛，(E)-2-壬烯醛、己醛，赋予其青草、泥土和脂肪味；富油新绿藻的主要呈味成分为(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、辛醛、1-辛烯-3-醇、己醛和己醇，赋予其脂肪、泥土、鱼腥和青草味；三角褐指藻的主要呈味成分是庚醛、萘、辛醛、己醛和1-辛烯-3-醇，赋予其脂肪味；湛江等鞭金藻的主要呈味成分是(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇、己醇、己醛和(E,E)-2,4-庚二烯醛，赋予其脂肪、青草和鱼腥味。结论:四种微藻的主要呈味成分是己醛、己醇、1-辛烯-3-醇和7~10个碳原子的烯醛和二烯醛类，使这几种微藻主要呈现青草、泥土、鱼腥和脂肪等风味特征。

Volatile Flavor Compositions and the Odorant Feature Analysis of Four Microalgae

Objective: Spirulina platensis, Neochloris oleoabundans, Phaeodactylum tricornutum and Isochrysis zhanjiangensis are common microalgae for food and feed. Their odors can affect the flavor of foods made from the aquaculture and farm animals through the food-chain transfer. This study aimed at analyzing the flavor characteristics of these four microalgae to provide fundamental data for the further researches of the relative foods. Methods: HS-SPME-GC-MS and electronic nose techniques were applied to identify the volatile compounds and the flavor profiles of the microalgae were analyzed thereafter. Results: In the four microalgae mentioned above, 33, 35, 23 and 29 volatile compounds were identified respectively. The results showed that hexanol, 1-octen-3-ol, (E,Z)-2,4-decadienal, (E)-2-nonenal and hexanal were the main compounds in S. platensis contributing to its grassy, earthy and fatty odor; (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, octanal, 1-octen-3-ol, hexanal and hexanol were the key volatile compounds in N. oleoabundans and gave it a flavor feature of fatty, earthy, fishy and grassy note; heptanal, naphthalene, octanal, hexanal and 1-octen-3-ol were the main volatile compounds in P. tricornutum contributing to its fatty odor; (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, hexanol, hexanal and (E,E)-2,4-heptadienal were the primary volatile substances in I. zhanjiangensis giving it fatty, grassy and fishy odor. Conclusion: Hexanal, hexanol, 1-octen-3-ol and olefin/diolefin aldehyde with 7~10 carbon atoms are the main odorous compounds in the four microalgae, contributing to their grassy, earthy, fishy and fatty odorous feature.