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<p><i>Nannochloropsis gaditana</i> (<i>N. gaditana</i>) is a promising novel food ingredient enriched with eicosapentaenoic acid (EPA), yet its nutritional value, lipid composition, and flavor characteristics haven’t been elucidated systematically. In this study, <i>N. gaditana</i> was characterised with 55.57% protein and 20.10% lipid on a dry weight basis. Its essential amino acids accounted for 44.38% of total amino acids, with histidine identified as the first limiting amino acid. UPLC-MS/MS lipidomic analysis revealed that polar lipids (95.02%) were notably dominant, which included glycerophospholipids (33.72%), saccharolipids (31.05%), and sphingolipids (30.25%). EPA content was significantly higher in these polar lipids (<i>p</i> &lt; 0.05). HS-SPME-GC-MS profiling identified ten key volatile compounds (OAV ≥ 1), such as 1-octen-3-one, <i>β</i>-cyclocitral, and (E, Z)-2,6-nonadienal, which imparted a distinctive earthy-fruity odor. E-tongue sensory analysis indicated a marked bitterness taste. Collectively, this study provides nutritional, lipidomic and flavor profiles of industrial-scale cultivated <i>N. gaditana</i> in China, supporting its development as a sustainable functional food.</p>

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Nutritional value, lipidomic profiling, and flavor characteristics of industrial-cultivated microalga Nannochloropsis gaditana

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Huan Fang,
  • Nan Pan,
  • Jianlin He,
  • Shuji Liu,
  • Yongchang Su,
  • Fang Luo,
  • Jingna Wu,
  • Xiaoting Chen,
  • Binhong Hong,
  • Yiping Zhang,
  • Zhiyu Liu

摘要

Nannochloropsis gaditana (N. gaditana) is a promising novel food ingredient enriched with eicosapentaenoic acid (EPA), yet its nutritional value, lipid composition, and flavor characteristics haven’t been elucidated systematically. In this study, N. gaditana was characterised with 55.57% protein and 20.10% lipid on a dry weight basis. Its essential amino acids accounted for 44.38% of total amino acids, with histidine identified as the first limiting amino acid. UPLC-MS/MS lipidomic analysis revealed that polar lipids (95.02%) were notably dominant, which included glycerophospholipids (33.72%), saccharolipids (31.05%), and sphingolipids (30.25%). EPA content was significantly higher in these polar lipids (p < 0.05). HS-SPME-GC-MS profiling identified ten key volatile compounds (OAV ≥ 1), such as 1-octen-3-one, β-cyclocitral, and (E, Z)-2,6-nonadienal, which imparted a distinctive earthy-fruity odor. E-tongue sensory analysis indicated a marked bitterness taste. Collectively, this study provides nutritional, lipidomic and flavor profiles of industrial-scale cultivated N. gaditana in China, supporting its development as a sustainable functional food.