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: , spp., and . 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). spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked 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 exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while 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.