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Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry
dc.contributor.author | Morán Lobato, Lara | |
dc.contributor.author | Bou, Gemma | |
dc.contributor.author | Aldai Elkoro-Iribe, Noelia | |
dc.contributor.author | Ciardi, Martina | |
dc.contributor.author | Morillas España, Ainoa | |
dc.contributor.author | Sánchez Zurano, Ana | |
dc.contributor.author | Rodríguez Barrón, Luis Javier ![]() | |
dc.contributor.author | Lafarga, Tomás | |
dc.date.accessioned | 2022-03-15T08:47:18Z | |
dc.date.available | 2022-03-15T08:47:18Z | |
dc.date.issued | 2022-03 | |
dc.identifier.citation | Scientific Reports 12 : (2022) // Article ID 3661 | es_ES |
dc.identifier.issn | 2045-2322 | |
dc.identifier.uri | http://hdl.handle.net/10810/55932 | |
dc.description.abstract | [EN] Microalgae and microalgae-derived ingredients are one of the top trends in the food industry. However, consumers' acceptance and purchase intention of a product will be largely affected by odour and flavour. Surprisingly, the scientific literature present a very limited number of studies on the volatile composition of microalgae and cyanobacteria. In order to fill the gap, the main objective of the present study was to elucidate the volatile composition of seven microalgal and cyanobacterial strains from marine and freshwaters, with interest for the food industry while establishing its potential impact in odour. Among the seven selected strains, Arthrospira platensis showed the highest abundance and chemical diversity of volatile organic compounds (VOCs). Aldehydes, ketones, and alcohols were the families with the highest diversity of individual compounds, except in Arthrospira platensis and Scenedesmus almeriensis that showed a profile dominated by branched hydrocarbons. Marine strains presented a higher abundance of sulfur compounds than freshwater strains, while the ketones individual profile seemed to be more related to the taxonomical domain. The results of this study indicate that the VOCs composition is mainly driven by the individual strain although some volatile profile characteristics could be influenced by both environmental and taxonomical factors. | es_ES |
dc.description.sponsorship | This work was conducted in the framework of the SABANA Project funded by the EU H2020 Research and Innovation Programme (Grant agreement 727874), ALGALPROT Project funded by CEI·MAR (CEIJ-002) and financial support provided by the Basque Country Government (IT944-16). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Nature Research | es_ES |
dc.relation | info:eu-repo/grantAgreement/EC/H2020/727874 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.title | Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2022. The Author(s). This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://www.nature.com/articles/s41598-022-07677-4 | es_ES |
dc.identifier.doi | 10.1038/s41598-022-07677-4 | |
dc.contributor.funder | European Commission | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |
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Bestelakorik adierazi ezean, itemaren baimena horrela deskribatzen da:© 2022. The Author(s). This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.