| Title | The role of microalgae-based systems in the dynamics of odorous compounds in the meat processing industry. Part II-olfactometry and sensory relevance |
|---|---|
| ID_Doc | 64869 |
| Authors | Vieira, KR; Maroneze, MM; Klein, B; Wagner, R; Queiroz, MI; Jacob-Lopes, E; Zepka, LQ |
| Title | The role of microalgae-based systems in the dynamics of odorous compounds in the meat processing industry. Part II-olfactometry and sensory relevance |
| Year | 2021 |
| Published | |
| Abstract | This research evaluated the role of microalgae-based systems in deodorizing the meat processing industry by analyzing gas chromatography-olfactometry (GC-O). The olfactometric odorant profile of raw wastewater, the deodorization process along the residence time, and the high-value volatile organic compounds generated by heterotrophic cultures of Phormidium autumnale were assessed. The results presented thirty-seven compounds identified by GC-O in the raw wastewater. Indole and skatole were considered the main odor markers with the modified frequency of 91% and 75%, respectively. These compounds did not present sensory perception after 72 h of residence time, suggesting that were completely removed. At the same time, a total of 11 compounds were formed in the microalgae-based process. These compounds were classified as fruity, citrus, green, and resinous by the judges and can be used as a flavoring agent. Finally, the microalgal heterotrophic bioreactor was able to mitigate the most unpleasant odors of the meat processing wastewater, and, in addition, compounds of commercial interest were generated, suggesting the possibility of exploring them for application in the fine chemical or food industry. |
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