Cargando…

Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture

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: D...

Descripción completa

Detalles Bibliográficos
Autores principales: Figueroa, Valentina, Bunger, Andrea, Ortiz, Jaime, Aguilera, José Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9542477/
https://www.ncbi.nlm.nih.gov/pubmed/36249348
http://dx.doi.org/10.1007/s10811-022-02848-2