Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture
Valentina Figueroa, Andrea Bunger, Jaime Ortíz, José Miguel Aguilera
Topics & Concepts
UmamiAftertasteAromaFood scienceSensory analysisFlavorTasteMouthfeelRaw materialBiologyBotanyChemistryEcologySeaweed-derived Bioactive CompoundsFood Industry and Aquatic BiologyEchinoderm biology and ecology