Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina

Abstract

Spirulina platensis is a common cyanobacteria microalga with high nutrition and bioactive compound sources. The addition of spirulina in foods and beverages improves nutrition and bioactive compound content. However, certain species of cyanobacteria are known to produce various compounds causing off-odour. This study investigates the chemical profile and volatile organic compounds (VOCs) in spirulina biomass and determine off-odour potency. The spirulina extract was analysed phytochemical qualitatively and GC-MS (Gas Chromatography-Mass Spectrometry). The Spectra mass was compared to the mass spectral database and profile of chemical compound libraries. The result shows, phytochemical analysis positively contains of alkaloids, flavonoids, tannins, saponins, and terpenoids. A total of 155 volatile compounds consisting of classes acid, alcohol, aldehyde, alkene, benzene, ether, ester, ketone, sulphur-contain, and terpene were identified. The off-odour VOC content such as phytol; cyclopropanebutanoic acid, 2- [[2 - [[2 - [(2- pentylcyclopropyl) methyl) cyclopropyl) methyl) cyclopropyl) methyl]-, methyl ester; 3.7.11.15-tetramethyl-2-hexadecen-1-ol; Imidazole, 2-fluoro-5-(2-carboxyvinyl)-; β-ionone; and N,N-Dimethyl-O-(1-methyl-butyl)-hydroxylamine, were detected in spirulina. The odour descriptions of off-odour VOCs are floral, balsamic, powdery, waxy, rancid, sweaty, woody, alkali, and fish-like. The off-odour content of VOCs might influence food's sensory odour, with spirulina added in excessive quantities.