Microalgal flour compositions of optimised sensory quality
US11016071B2 · kind B2 · utility
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19Claims
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Key dates
| Filing date | Mar 20, 2018 |
| Grant date | May 25, 2021 |
| Priority date | — |
| Expiry date | Nov 9, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
Thus, the present invention relates to a method for determining the organoleptic quality of a microalgal flour composition, comprising determining the total content of 13 volatile organic compounds, the 13 volatile organic compounds being heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl acetone.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.