Plants Commons^™

Sensory Descriptors For Three Edible Chilean Seaweeds And Their Relations To Umami Components And Instrumental Texture, Valentina Figueroa, Andrea Bunger, Jaime Ortiz, José Miguel Aguilera

Faculty, Staff and Students Publications

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 …