Publication Date
1-1-2022
Journal
Journal of Applied Phycology
DOI
10.1007/s10811-022-02848-2
PMID
36249348
PMCID
PMC9542477
PubMedCentral® Posted Date
10-7-2022
PubMedCentral® Full Text Version
Post-print
Published Open-Access
no
Keywords
Seaweeds, Sensory analysis, Texture profile analysis, Umami components, Generalized procrustes analysis
Abstract
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) −1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
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Biochemical Phenomena, Metabolism, and Nutrition Commons, Biology Commons, Medical Specialties Commons, Plants Commons
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