Microalgal flour compositions of optimised sensory quality

Patent metadata

Field	Value
Publication number	US-2018224417-A1
Application number	US-201815926899-A
Country	US
Kind code	A1
Filing date	Mar 20, 2018
Priority date	Jun 26, 2013
Publication date	Aug 9, 2018
Grant date	—

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.

First claim

1 - 15 . (canceled)

16 . A method of 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 of claim 16 , wherein the total content of 13 volatile organic compounds is determined by SPME/CG.

18 . The method of claim 16 , wherein the total content of 13 volatile organic compounds is determined by SPME/GC-MS.

19 . The method of claim 16 , wherein a low total content of 13 volatile organic compounds is associated with an optimized organoleptic quality.

20 . The method of claim 17 , where in 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 of claim 16 , wherein the total contents of the 13 volatile organic compounds is compared to that of a reference microalgal flour composition or competitions 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 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 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 of claim 23 , wherein the total surface area to the chromatography peaks after SPME/GC corresponding to the 13 volatile organic compounds is between 1% and 25% relative to the reference microalgal flour composition of unacceptable organoleptic quality.

25 . A composition for tasting a microalgal flour composition comprising:
5-10% of microalgal four 0.5-2% of sugar; and 0.1-0.5% of vanilla flavoring; the remainder being skimmed milk,
the percentages being by weight of the composition.

26 . The composition of claim 25 , said composition comprising:
approximately 7% of microalgal four; approximately 0.25% of vanilla flavoring; approximately 1% of sugar; and the remainder being skimmed milk,

27 . A method for preparing a composition for tasting a microalgal flour, 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 of 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 four, 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 evaluating the organoleptic quality of a microalgal flour, the microalgal flour comprising volatile organic compounds, the method comprising;
construction of a first matrix associating mircoalgal four 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, construction of a second matrix associating the microalgal flour with the presence of the volatile organic compound analysis profile, and correlation of the first matrix with the second to produce a relationship model on the basis of which the commotions having an optimized organoleptic profile can thus be characterized by their analytical profile of volatile organic compounds.

31 . The method of 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 of 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, the composition comprising:
5-10% of microalgal four;
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 of claim 30 , wherein the analysis of the volatile organic compounds is carried out by SPME/GC or SPME/GC-MS.

34 . The method of claim 30 , wherein the volatile organic compounds belongs to the families of saturated and diunsaturated aldehydes, unsaturated ketones and carboxylic acids and derivatives thereof.

Assignees

• Corbion Biotech Inc

Inventors

• Druon Amandine
• Jerosch Heike
• Guillemant Marilynne
• Patinier Samuel

Classifications

• A23C9/13

  using additives · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• G01N30/7206

  interfaced to gas chromatograph (interfaces in general for introducing or extracting samples to be analysed with specially adapted mass spectrometer, see H01J49/04) · CPC title

• G01N33/04

  Dairy products · CPC title

• A23C9/1315

  Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products · CPC title