When microalgae are integrated into food and feedstuffs, they can affect their flavor and fragrance characteristics, besides increasing their nutritional value. Solid-phase microextraction-gas chromatography–mass spectrometry, gas chromatography-olfactometry (GCO) and sensory analysis were applied to analyze the volatile compounds of microalgae Crypthecodinium cohnii harvested in different growth phases. Principal components analysis was applied to the instrumental and sensory analysis datas to visualize differences between the samples. The results clearly indicated that the volatile components of C. cohnii were significantly different during the growth. The sulphur compounds were found to be substantially abundant volatile compounds during both the exponential and the declining relative growth phases. On the other hand, alcohols, aldehydes and esters were at their highest concentration at the stationary phase. The use of gas chromatograhy-olfactometry allowed the detection of the molecules having a distinct dimethyl sulfide (sulphur/cabbage), unknown 1 (plastic/styrene), (Z)-1,5-octadien-3-one (geranium), unknown 4 (rosy/powder), and 3-(methylthio) propanal (boiled potato) as characteristic aroma. Considering the olfactory scores for each growth phases, some alcohol and ester compounds appeared to be particularly important as aroma compounds with their highest intensities at the declining relative growth phase of C. cohnii. On the other hand, 3-(methylthio) propanal (boiled potato), nonanal (fat/herbal) and (E,E)-2,4-nonadienal (fatty, green) aroma notes were at their highest concentrations during the stationary phase. According to sensory evaluations, biomass harvested at the exponential phase was mainly characterized by a ‘sulphur/cabbage’ attribute. On the other hand, declining relative growth and stationary phases were more characterized by ‘fresh shrimp’, ‘seaweed/spinach’ and ‘fruity’, ‘green/herb’ sensory attributes, respectively. The results may provide information required for deciding the optimum harvesting time used for cultivation of microalgae C. cohnii depending on the preferred flavor and fragrance characteristics when the biomass will be applied for feed and food formulations.

当将微藻类整合到食品和饲料中时，它们不仅会增加营养价值，而且会影响其风味和香气特性。采用固相微萃取-气相色谱-质谱法，气相色谱-嗅觉法（GCO）和感官分析法分析了在不同生长期收获的微藻Crypthecodinium cohnii的挥发性化合物。将主成分分析应用于仪器和感官分析数据，以可视化样本之间的差异。结果清楚地表明，C。cohnii的挥发性成分在生长过程中差异很大。硫化合物在指数生长期和下降生长期都被认为是基本上丰富的挥发性化合物。另一方面，醇，醛和酯在固定相处于最高浓度。气相色谱-嗅觉法的使用允许检测具有独特的二甲基硫醚（硫/卷心菜），未知的1（塑料/苯乙烯），（Z）-1,5-辛二烯-3-一（天竺葵）的分子4（玫瑰色/粉末）和3-（甲硫基）丙醛（煮土豆）作为特征香气。考虑到每个生长期的嗅觉评分，某些醇类和酯类化合物似乎特别重要，因为在梭菌相对生长期下降时，它们的强度最高。。另一方面，在固定阶段，3-（甲硫基）丙醛（煮的土豆），壬醛（脂肪/草药）和（E，E）-2,4-壬二烯（脂肪，绿色）的香气浓度最高。 。根据感官评估，在指数期收获的生物质的主要特征是具有“硫/白菜”属性。另一方面，相对生长下降和静止期的特征分别是“鲜虾”，“海藻/菠菜”和“果味”，“绿色/草药​​”感官特性。当生物质将用于饲料和食品配方时，取决于优选的风味和香气特性，结果可提供决定用于培养微藻梭状芽胞杆菌的最佳收获时间所需的信息。