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
_version_ 1784804159009062912
author Figueroa, Valentina
Bunger, Andrea
Ortiz, Jaime
Aguilera, José Miguel
author_facet Figueroa, Valentina
Bunger, Andrea
Ortiz, Jaime
Aguilera, José Miguel
author_sort Figueroa, Valentina
collection PubMed
description 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.
format Online
Article
Text
id pubmed-9542477
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Springer Netherlands
record_format MEDLINE/PubMed
spelling pubmed-95424772022-10-11 Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture Figueroa, Valentina Bunger, Andrea Ortiz, Jaime Aguilera, José Miguel J Appl Phycol Article 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. Springer Netherlands 2022-10-07 2022 /pmc/articles/PMC9542477/ /pubmed/36249348 http://dx.doi.org/10.1007/s10811-022-02848-2 Text en © The Author(s), under exclusive licence to Springer Nature B.V. 2022, Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic.
spellingShingle Article
Figueroa, Valentina
Bunger, Andrea
Ortiz, Jaime
Aguilera, José Miguel
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
title Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
title_full Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
title_fullStr Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
title_full_unstemmed Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
title_short Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
title_sort sensory descriptors for three edible chilean seaweeds and their relations to umami components and instrumental texture
topic Article
url 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
work_keys_str_mv AT figueroavalentina sensorydescriptorsforthreeediblechileanseaweedsandtheirrelationstoumamicomponentsandinstrumentaltexture
AT bungerandrea sensorydescriptorsforthreeediblechileanseaweedsandtheirrelationstoumamicomponentsandinstrumentaltexture
AT ortizjaime sensorydescriptorsforthreeediblechileanseaweedsandtheirrelationstoumamicomponentsandinstrumentaltexture
AT aguilerajosemiguel sensorydescriptorsforthreeediblechileanseaweedsandtheirrelationstoumamicomponentsandinstrumentaltexture