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

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dc.contributor.authorFigueroa, Valentina
dc.contributor.authorBunger, Andrea
dc.contributor.authorOrtiz, Jaime
dc.contributor.authorMiguel Aguilera, Jose
dc.date.accessioned2025-01-20T21:02:02Z
dc.date.available2025-01-20T21:02:02Z
dc.date.issued2022
dc.description.abstractAlthough 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.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s10811-022-02848-2
dc.identifier.eissn1573-5176
dc.identifier.issn0921-8971
dc.identifier.urihttps://doi.org/10.1007/s10811-022-02848-2
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/93001
dc.identifier.wosidWOS:000864986100001
dc.issue.numero6
dc.language.isoen
dc.pagina.final3156
dc.pagina.inicio3141
dc.revistaJournal of applied phycology
dc.rightsacceso restringido
dc.subjectSeaweeds
dc.subjectSensory analysis
dc.subjectTexture profile analysis
dc.subjectUmami components
dc.subjectGeneralized procrustes analysis
dc.subject.ods15 Life on Land
dc.subject.ods14 Life Below Water
dc.subject.ods13 Climate Action
dc.subject.odspa15 Vida de ecosistemas terrestres
dc.subject.odspa14 Vida submarina
dc.subject.odspa13 Acción por el clima
dc.titleSensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
dc.typeartículo
dc.volumen34
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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