| abstract |
The invention relates to a method for determining the organoleptic quality of a microalgal flour composition, comprising determining the total concentration of 13 volatile organic compounds, said 13 volatile organic compounds being heptanal, 3-octene-2-one, 2,4-heptadienal, 3,5-octadiene-2-one, 2,4-nonadienal, 2,4- decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl-acetone. |