Method for the determination of the organoleptic quality of a composition of flour flour composition of microalgae, microalgae, composition for tasting of a composition of flour of microalgae, method for the preparation of a composition for tasting of a co Position of flour of microalgae.Method for testing the organoleptic qualities of a composition of flour of microalgae, the method to define an analytical profile of volatile compounds, and allowing to assess the organoleptic quality of compositions of flour of microalgae

摘要

Summary the method for the determination of the organoleptic quality of a composition of flour flour composition of microalgae, microalgae, composition for tasting of a composition of flour of microalgae, method for the preparation of a composition for tasting A composition of flour of microalgae.Method for testing the organoleptic qualities of a composition of flour of microalgae, the method to define an analytical profile of volatile compounds, and allowing to assess the organoleptic quality of compositions of flour of microalgae, the invention refers to a method for det Erminau00e7u00e3o of organoleptic quality of a composition of flour of microalgae.I understand the determination of the total concentration of 13 volatile organic compounds, and these 13 volatile organic compounds the heptanal, 3 - octene - 2 - ona, 2,4 - heptadienal, 3,5 - octadieno - 2 - ona, 2,4 - nonadienal, 2,4 - decadienal acid, hexanoic acid, heptanoic acid, 2 - etilhexanu00f3ico, Myristate - 1, - 1, - 2, laurate, myristate and geranilcetona. 1 / 1