Potential of microalgae as flavoring agents for plant-based seafood alternatives

The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their performance, commercial seafood flavoring products were used as a reference during the sensory evaluation and their chemical odor-active and taste-active profiles were compared with those of the algae. Stronger seafood odor and taste were observed in microalgae <em>Rhodomonas salina, Tetraselmis chui</em> and <em>Phaeodactylum tricornutum</em> compared to seaweeds which could be explained by the presence of important seafood aroma compounds (dimethylsulfide, fatty acids-derived compounds and trimethylamine) and taste compounds (glutamic acid, alanine, arginine and 5′-ribonucleotides). <em>R. salina</em> has potential as a plant-based seafood flavoring because of its crab aroma. <em>P. tricornutum</em> possess a high umami taste and shellfish flavor, however, its bitterness could be undesirable. <em>T. chui</em> is less bitter and characterized by high umami and seafood (crab, fishy) flavor, however, it possesses a slightly higher grassy odor.