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Journal of Essential Oil Research Volume 15, 2003 - Issue 2
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Analysis/Composition

Volatile Components of a Commercial Sample of the Blue-Green Algae Spirulina platensis

Juan Aguero Centro de Quimica Farmaceutica (CQF), Ave. 21 & 200, Rpto. Atabey, Aptdo., 16042, La Habana, Cuba
,
Janet Lora Centro de Quimica Farmaceutica (CQF), Ave. 21 & 200, Rpto. Atabey, Aptdo., 16042, La Habana, Cuba
,
Ketty Estrada Centro de Quimica Farmaceutica (CQF), Ave. 21 & 200, Rpto. Atabey, Aptdo., 16042, La Habana, Cuba
,
Francisco Concepcion Centro de Quimica Farmaceutica (CQF), Ave. 21 & 200, Rpto. Atabey, Aptdo., 16042, La Habana, Cuba
,
Alberto Nunez Centro de Quimica Farmaceutica (CQF), Ave. 21 & 200, Rpto. Atabey, Aptdo., 16042, La Habana, Cuba
,
Amaury Rodriguez Centro de Quimica Farmaceutica (CQF), Ave. 21 & 200, Rpto. Atabey, Aptdo., 16042, La Habana, Cuba
&
J. A. Pino Instituto de Investigaciones para la Industria Alimenticia (IIIA), Carr. al Guatao km 3 1/2, La Habana, 19200, Cuba
 show all
Pages 114-117 | Received 01 Nov 2001, Accepted 01 Feb 2002, Published online: 09 Dec 2011

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Touria Ould Bellahcen, Mounia Cherki, José Antonio Cayuela Sánchez, Abdelmjid Cherif & Abdelaziz EL Amrani. (2019) Chemical Composition and Antibacterial Activity of the Essential Oil of Spirulina platensis from Morocco. Journal of Essential Oil Bearing Plants 22:5, pages 1265-1276.
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Articles from other publishers (15)

Turkan Uzlasir, Oya Isik, Leyla Hizarci Uslu, Serkan Selli & Hasim Kelebek. (2023) Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis. Food Chemistry 429, pages 136843.
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Habibe Kurt, Muge Isleten Hosoglu, Onur Guneser & Yonca Karagul-Yuceer. (2023) Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina. Food Chemistry 400, pages 133994.
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Lizhu Zhang, Wei Liao, Yajun Huang, Yuxi Wen, Yaoyao Chu & Chao Zhao. (2022) Global seaweed farming and processing in the past 20 years. Food Production, Processing and Nutrition 4:1.
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Busra Sahin, Muge Isleten Hosoglu, Onur Guneser & Yonca Karagul-Yuceer. (2022) Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations. Food Bioscience 47, pages 101691.
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Camila Nader, Herculano Cella, Rafael Garcia Lopes, Carlos Yure B. Oliveira, Emmanuel Bezerra D’Alessandro, Nelson Roberto Antoniosi Filho & Roberto Bianchini Derner. (2022) Effect of different cultivation conditions on the production of volatile organic compounds by the microalgae Arthrospira platensis and Chlorella sp.. Journal of Applied Phycology 34:1, pages 203-217.
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Nellie Francezon, Ariane Tremblay, Jean-Luc Mouget, Pamela Pasetto & Lucie Beaulieu. (2021) Algae as a Source of Natural Flavors in Innovative Foods. Journal of Agricultural and Food Chemistry 69:40, pages 11753-11772.
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Leila Magda Rodrigues Almeida, Larissa Farias da Silva Cruz, Bruna Aparecida Souza Machado, Itaciara Larroza Nunes, Jorge Alberto Vieira Costa, Ederlan de Souza Ferreira, Paulo Vitor França Lemos, Janice Izabel Druzian & Carolina Oliveira de Souza. (2021) Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food. Algal Research 58, pages 102387.
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Jeffrey D. Rudolf, Tyler A. Alsup, Baofu Xu & Zining Li. (2021) Bacterial terpenome. Natural Product Reports 38:5, pages 905-980.
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Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani & Valentina Bernini. (2020) Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods 10:1, pages 67.
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Asep Bayu Hamdan, Ciacia Riaty, Wahdan Fitriya & Nurfitri Ekantari. (2020) Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate . E3S Web of Conferences 147, pages 03022.
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Nurfitri Ekantari, Siti Ari Budhiyanti, Wahdan Fitriya, Asep Bayu Hamdan & Ciacia Riaty. (2019) Stability of chocolate bars fortified with nanocapsules carotenoid of Spirulina platensis. IOP Conference Series: Earth and Environmental Science 370:1, pages 012079.
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Jie Bao, Xia Zhang, Jia-Hui Zheng, Di-Feng Ren & Jun Lu. (2018) Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization. Food Chemistry 264, pages 64-72.
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Stefan Schulz & Jeroen S. Dickschat. (2007) Bacterial volatiles: the smell of small organisms. Natural Product Reports 24:4, pages 814.
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Xian Qiming, Chen Haidong, Zou Huixian & Yin Daqiang. (2006) Chemical composition of essential oils of two submerged macrophytes, Ceratophyllum demersum L. and Vallisneria spiralis L. . Flavour and Fragrance Journal 21:3, pages 524-526.
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. (2003) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 18:4, pages 352-359.
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