Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies

This review aims to reflect on the impact of the aroma, flavor, and color of microalgae as a limiting element for their consumption. A review will be carried out on the main chemical compounds that are responsible for these sensory attributes. The recognition of these compounds and their activity is important for the development of mitigation strategies to be adopted. The most recent advances in the microalgae selection, cultivation, and downstreaming technologies, which may contribute to the reduction of its strong sensory attributes, namely the fishy flavor and green color characteristics of some species, will be considered. Pairing gastronomic proposals that help to promote the acceptance of microalgae-based foods in specific consumption contexts will also be reviewed.