Microalgal flour compositions of optimised sensory quality

Abstract

Thus, the present invention relates to a method for determining the organoleptic quality of a microalgal flour composition, comprising determining the total content of 13 volatile organic compounds, the 13 volatile organic compounds being heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl acetone.

1 - 15 . (canceled) 
     
     
         16 . A method for determining the organoleptic quality of a microalgal flour composition, comprising determining the total content of 13 volatile organic compounds, the 13 volatile organic compounds being heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl acetone. 
     
     
         17 . The method as claimed in  claim 16 , wherein the total content of 13 volatile organic compounds is determined by SPME/GC. 
     
     
         18 . The method as claimed in  claim 16 , wherein the total content of 13 volatile organic compounds is determined by SPME/GC-MS. 
     
     
         19 . The method as claimed in  claim 16 , wherein a low total content of 13 volatile organic compounds is associated with an optimized organoleptic quality. 
     
     
         20 . The method as claimed in  claim 17 , wherein the total content of 13 volatile organic compounds is determined by the total surface area of the chromatography peaks after SPME/GC corresponding to the 13 volatile organic compounds. 
     
     
         21 . The method as claimed in  claim 16 , wherein the total content of 13 volatile organic compounds is compared to that of a reference microalgal flour composition or compositions for which the organoleptic qualities are defined as unacceptable or acceptable. 
     
     
         22 . The method as claimed in  claim 20 , wherein the total surface area of the chromatography peaks corresponding to the 13 volatile organic compounds is compared to that of a reference microalgal flour composition or compositions for which the organoleptic qualities are defined, in particular as unacceptable or acceptable. 
     
     
         23 . A microalgal flour composition having an optimized organoleptic quality and a low total content of 13 volatile organic compounds, the 13 volatile organic compounds being heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl acetone. 
     
     
         24 . The composition as claimed in  claim 23 , wherein the total surface area of the chromatography peaks after SPME/GC corresponding to the 13 volatile organic compounds is between 1% and 25% relative to a reference microalgal flour composition of unacceptable organoleptic quality. 
     
     
         25 . A composition for tasting a microalgal flour composition, comprising:
 5-10% of microalgal flour composition;   0.5-2% of sugar;   0.1-0.5% of vanilla flavoring; and   the remainder being skimmed milk,   
       the percentages being by weight of the composition. 
     
     
         26 . The composition as claimed in  claim 25 , said composition comprising:
 approximately 7% of microalgal flour;   approximately 0.25% vanilla flavoring;   approximately 1% sugar; and   the remainder being skimmed milk.   
     
     
         27 . A method for preparing a composition for tasting a microalgal flour composition, comprising the homogenization of a composition of  claim 25 , and heating of the composition at 60-85° C. for 2-10 minutes. 
     
     
         28 . The method as claimed in  claim 27 , said method comprising heating at approximately 75° C. for approximately 5 minutes. 
     
     
         29 . A method for testing the organoleptic qualities of a microalgal flour composition, comprising the preparation of a composition according to the method of  claim 27  and evaluation of the organoleptic qualities by a panel of testers. 
     
     
         30 . A method for defining an analytical profile of volatile compounds making it possible to evaluate the organoleptic quality of the microalgal flour compositions, comprising:
 the construction of a first matrix associating microalgal flour compositions, including two controls of acceptable and unacceptable organoleptic quality, with the evaluation of their organoleptic qualities by a sensory panel of at least 10 individuals,   the construction of a second matrix associating with these same compositions their characterization by a volatile organic compound analysis profile, and   the correlation of the first matrix with the second to produce a relationship model on the basis of which the compositions having an optimized organoleptic profile can thus be characterized by their analytical profile of volatile organic compounds.   
     
     
         31 . The method as claimed in  claim 30 , wherein the sensory analysis descriptors comprise color, coating texture, sweetness, and the following flavors: mushroom, cereals, butter/dairy product, rancid oil and vegetable aftertaste. 
     
     
         32 . The method as claimed in  claim 30 , wherein the sensory analysis is carried out using a composition prepared by homogenization and heating, at 60-85° C. for 2-10 minutes, a composition comprising:
 5-10% of microalgal flour composition; 
 0.5-2% of sugar; 
 0.1-0.5% of vanilla flavoring; and 
 the remainder being skimmed milk, 
 
       the percentages being by weight of the composition. 
     
     
         33 . The method as claimed in  claim 30 , wherein the analysis of the volatile organic compounds is carried out by SPME/GC-MS. 
     
     
         34 . The method as claimed in  claim 30 , wherein the volatile organic compounds belong to the families of saturated and diunsaturated aldehydes, unsaturated ketones, and carboxylic acids and derivatives thereof.