New wave of flavours – On new ways of developing and processing seaweed flavours

New wave of flavours – On new ways of developing and processing seaweed flavours

Seaweeds have a naturally salty taste owing to their high content of minerals like potassium, besides sodium, which can be utilised as a healthy sodium replacer in food. In addition, some seaweeds contain a range of potential flavour components which can be released by mild processing and used to na...

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Bibliographic Details
Published in:International journal of gastronomy and food science Vol. 29; p. 100566
Main Authors: Jensen, Sophie, Ólafsdóttir, Aðalheiður, Einarsdóttir, Brynja, Hreggviðsson, Guðmundur Ó., Guðmundsson, Hörður, Jónsdóttir, Lilja B., Friðjónsson, Ólafur H., Jónsdóttir, Rósa
Format: Journal Article
Language:English
Published: Elsevier B.V 01-09-2022
Subjects:
Alginase
Ascophyllum nodosum
Saccharina latissima
Sensory evaluation
Sodium reduction
Umami
Sodium reduction
hTBEC
Umami
Sensory evaluation
TPC
DNS
Alginase
Saccharina latissima
ATP
Ascophyllum nodosum
PCA
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Summary:Seaweeds have a naturally salty taste owing to their high content of minerals like potassium, besides sodium, which can be utilised as a healthy sodium replacer in food. In addition, some seaweeds contain a range of potential flavour components which can be released by mild processing and used to naturally enhance the flavour of food. In the present study, flavour ingredients from brown seaweed to use as a food component were developed. The work included enzymatic processing, by subsequently applying an alginase (Alg3) and Umamizyme to freeze dried and milled Ascophyllum nodosum and Saccharina latissima seaweed biomass. The chemical composition was determined by means of monosaccharide, polyphenol, and sodium content. Flavour profiles of the produced flavour extracts were evaluated by e-tongue and a cell assay, as well as by sensory panellists. The seaweed extracts were incorporated into food models and their sodium replacing and flavour enhancing properties were objectively evaluated by trained sensory panellists. The aim was to offer innovative processing solutions and new healthy flavour ingredients to meet salt reduction targets and flavour enhancing properties using seaweed. The results obtained flavour ingredients that are richer in umami and salty taste with the potential to replace sodium and create flavour enhancing ingredients for certain food products. [Display omitted] •Enzymatic processing obtained new healthy flavour components from brown seaweeds.•Flavour profile was characterised by electric tongue and sensory evaluation.•Seaweed flavour ingredients can be used to reduce sodium and enhance flavour profile of food.
ISSN:1878-450X
1878-4518
DOI:10.1016/j.ijgfs.2022.100566