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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Netherlands
2022
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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 |