Effect of Chlorella vulgaris incorporation on aroma development and sensory characteristics of green-colored brined cheese during ripening

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Abstract
We examined the effects of Chlorella vulgaris biomass supplementation (2%, 4%, and 6%, w/w) on the volatile compound profile and sensory characteristics of green-colored brined cheeses over 60 days of ripening. Volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS), their sensory relevance was evaluated using odor activity values (OAVs), and data were integrated with consumer sensory analysis and multivariate statistics. A total of 35 volatile compounds were identified. Ripening time and microalgal supplementation significantly influenced volatile formation, with C. vulgaris cheeses exhibiting increased levels of unsaturated aldehydes, alcohols, free fatty acids, ionones, and lactones, particularly at 4% and 6%. Nineteen compounds presented OAVs > 1, with decanal, 2-octenal, 2-nonenal, 2-decenal, α-ionone, nonanol, decanol, caprylic acid, capric acid, and δ-dodecalactone among the main contributors to cheese aroma. Pearson correlation analysis revealed strong positive relationships (r > 0.70) between aroma-active compounds and the sensory descriptors seaweed, seafood, fish, sea air, mold, and rancid. Consumer evaluation showed that cheeses containing 2% C. vulgaris achieved overall acceptance comparable to the control, whereas higher supplementation reduced consumer liking due to greater marine-related sensory attributes. Overall, C. vulgaris biomass acts as a biochemical modulator of aroma development during cheese ripening.

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