The effects of convective air-drying at 25, 40 and 70°C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food was investigated. Based on the analysis of the carbohydrate and amino acid profiles, as well as polyphenol, fucoxanthin and ash contents, no significant differences were detected among sample groups and air-drying up to 70°C results in equally nutritious products at shorter processing times. Only the iodine content was found lower in freeze-dried compared to air-dried samples. The swelling capacity of the air-dried samples was significantly lower than in freeze-dried samples, particularly at high temperatures (40 and 70°C), reflecting alteration of the physico-chemical properties of the seaweed during air-drying (attributed to product shrinkage) and reduced capacity of the final product to rehydrate. Structural differences between air-dried products at 25 and 70°C may explain the differences in mouthfeel perception (dissolving rate) among the two sample groups observed during a sensory evaluation. Overall the drying temperature within this range did not alter the aroma (i.e. odor) nor the flavor intensity of the product. In food

Seaweeds represent highly nutritious seafood products with the potential for becoming more central elements in Western human diets than currently realized. Using locally available seaweed species (Palmaria palmata, Saccharina latissima, Laminaria digitata and Alaria esculenta), we tested preparation methods, flavour and taste perception in the context of a culinary experience. In collaboration with a local cooking school and a group of chefs, a cooking workshop explored the possibilities for seaweeds to be included in a variety of region-specific menus, testing their individual qualities and characteristics as sea vegetables, flavour enhancers and in condiments. Through developing quality descriptors for both steamed and dried products of the target species, the study laid the foundation for future systematic sensory analyses. Preliminary tests revealed a strong impact of species on sensory perception, with P. palmata having a sensory profile distinct from the kelp species. A consumer test of S. latissima in fish cakes confirmed our hypothesis that seaweeds as food ingredients do not negatively affect the taste experience for seafood dishes.

No abstract

No abstract

The Omega-3 industry lacks a defined methodology and a vocabulary for evaluating the sensory quality of marine oils. This study was conducted to identify the sensory descriptors of marine oils and organize them in a sensory wheel for use as a tool in quality assessment. Samples of marine oils were collected from six of the largest producers of omega-3 products in Norway. The oils were selected to cover as much variation in sensory characteristics as possible, i.e. oils with different fatty acid content originating from different species. Oils were evaluated by six industry expert panels and one trained sensory panel to build up a vocabulary through a series of language sessions. A total of 184 aroma (odor by nose), flavor, taste and mouthfeel descriptors were generated. A sensory wheel based on 60 selected descriptors grouped together in 21 defined categories was created to form a graphical presentation of the sensory vocabulary. A selection of the oil samples was also evaluated by a trained sensory panel using descriptive analysis. Chemical analysis showed a positive correlation between primary and secondary oxidation products and sensory properties such as rancidity, chemical flavor and process flavor and a negative correlation between primary oxidation products and acidic. This research is a first step towards the broader objective of standardizing the sensory terminology related to marine oils.