Improving the palatability of edible microalgae by suppressing intense umami taste with lactisole

Abstract

Microalgae represent a sustainable and nutrient-rich food source, yet their characteristically intense umami taste often limits consumer acceptance. This study evaluated the efficacy of lactisole in suppressing umami perception in microalgae-based systems. A quantitative model of umami intensity was established via magnitude estimation and Stevens’ power law. The addition of lactisole (0.10-0.25 g/L) to aqueous suspensions of Spirulina, Chlorella , and Chlamydomonas reinhardtii (5.0-50 g/L) significantly reduced umami and sweetness but had no significant effect on saltiness, sourness, or bitterness. Sequential sensory testing further demonstrated the efficacy of lactisole in suppressing umami across a range of microalgae-enriched food matrices, including composite fruit–vegetable juices, C. reinhardtii solid drinks, 100% fruit juices (orange/apple), and tomato juice, all supplemented with 5.0-50 g/L microalgal powder. These findings indicate that lactisole can effectively improve the palatability of microalgae-based foods by suppressing excessive umami, thereby providing quantitative, matrix-dependent insights for sensory modulation and formulation of microalgae-containing foods.