Paraskevopoulou Aikaterina, Mall Veronika, Triantis Theodoros M, Kaloudis Triantafyllos, Hiskia Anastasia, Dimotikali Dimitra, Steinhaus Martin
Leibniz Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.
School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece.
Int J Mol Sci. 2025 Jul 15;26(14):6767. doi: 10.3390/ijms26146767.
Investigating the volatiles isolated from a commercial spirulina () dietary supplement by gas chromatography-olfactometry (GC-O) in combination with an aroma extract dilution analysis (AEDA) resulted in 29 odor events with flavor dilution (FD) factors between 8 and 2048. Identification experiments, including various offline and online fractionation approaches, led to the structure assignment of 30 odorants, among which the most potent were sweaty 2- and 3-methylbutanoic acid (FD 2048), roasty, earthy, shrimp-like 2-ethyl-3,5-dimethylpyrazine (FD 2048), vinegar-like acetic acid (FD 1024), and floral, violet-like β-ionone (FD 1024). Static headspace dilution analysis revealed sulfuric, cabbage-like methanethiol (FD factor ≥ 32) as an additional potent odorant. In summary, 31 important spirulina odorants were identified in this study, and 14 were reported for the first time as spirulina constituents. Our data will provide a basis for future odor optimization of spirulina-based food products.
通过气相色谱 - 嗅觉测定法（GC - O）结合香气提取物稀释分析（AEDA）对从一种商业螺旋藻膳食补充剂中分离出的挥发性成分进行研究，结果发现了29种气味活性成分，其风味稀释（FD）因子在8至2048之间。通过包括各种离线和在线分馏方法在内的鉴定实验，确定了30种气味物质的结构，其中最具活性的是汗臭味的2 - 和3 - 甲基丁酸（FD 2048）、烤香味、泥土味、虾味的2 - 乙基 - 3,5 - 二甲基吡嗪（FD 2048）、醋味的乙酸（FD 1024）以及花香、紫罗兰味的β - 紫罗兰酮（FD 1024）。静态顶空稀释分析表明，具有硫酸味、类似卷心菜味的甲硫醇（FD因子≥32）是另一种强效气味物质。总之，本研究鉴定出31种重要的螺旋藻气味物质，其中14种首次作为螺旋藻成分被报道。我们的数据将为未来基于螺旋藻的食品风味优化提供依据。
