Development of Sensory Lexicon for Edible Jellyfish
In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledg...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/11/1842 |
| _version_ | 1797469486742241280 |
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| author | Antonella Leone Stefania De Domenico Chiara Medoro Marta Cianciabella Giulia Maria Daniele Stefano Predieri |
| author_facet | Antonella Leone Stefania De Domenico Chiara Medoro Marta Cianciabella Giulia Maria Daniele Stefano Predieri |
| author_sort | Antonella Leone |
| collection | DOAJ |
| description | In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledge on JF sensory properties. This research aims to develop a sensory lexicon for edible JF through a fast but reliable method, such as RATA. Sensory attributes collected from the literature were selected through RATA applied to five mildly processed JF. The lexicon selected was then validated on three JF samples, through descriptive analysis, to test its applicability and discrimination power. The results showed that RATA could be a reliable tool in the lexicon development of novel foods, such as JF. Moreover, the lexicon developed provides a valuable communication instrument, which will open new sensory research studies focusing on JF palatability. |
| first_indexed | 2024-03-09T19:22:04Z |
| format | Article |
| id | doaj.art-8604fc3200ad4a1a874f5d4715ad097c |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-09T19:22:04Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-8604fc3200ad4a1a874f5d4715ad097c2023-11-24T03:17:53ZengMDPI AGAgriculture2077-04722022-11-011211184210.3390/agriculture12111842Development of Sensory Lexicon for Edible JellyfishAntonella Leone0Stefania De Domenico1Chiara Medoro2Marta Cianciabella3Giulia Maria Daniele4Stefano Predieri5Institute of Science of Food Production, National Research Council (CNR), Via Provinciale Lecce-Monteroni, 73100 Lecce, ItalyInstitute of Science of Food Production, National Research Council (CNR), Via Provinciale Lecce-Monteroni, 73100 Lecce, ItalyInstitute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, ItalyInstitute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, ItalyInstitute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, ItalyInstitute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, ItalyIn recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel food in Western countries, there is a gap in knowledge on JF sensory properties. This research aims to develop a sensory lexicon for edible JF through a fast but reliable method, such as RATA. Sensory attributes collected from the literature were selected through RATA applied to five mildly processed JF. The lexicon selected was then validated on three JF samples, through descriptive analysis, to test its applicability and discrimination power. The results showed that RATA could be a reliable tool in the lexicon development of novel foods, such as JF. Moreover, the lexicon developed provides a valuable communication instrument, which will open new sensory research studies focusing on JF palatability.https://www.mdpi.com/2077-0472/12/11/1842sensory lexiconjellyfishsensory analysisRATAnovel food |
| spellingShingle | Antonella Leone Stefania De Domenico Chiara Medoro Marta Cianciabella Giulia Maria Daniele Stefano Predieri Development of Sensory Lexicon for Edible Jellyfish Agriculture sensory lexicon jellyfish sensory analysis RATA novel food |
| title | Development of Sensory Lexicon for Edible Jellyfish |
| title_full | Development of Sensory Lexicon for Edible Jellyfish |
| title_fullStr | Development of Sensory Lexicon for Edible Jellyfish |
| title_full_unstemmed | Development of Sensory Lexicon for Edible Jellyfish |
| title_short | Development of Sensory Lexicon for Edible Jellyfish |
| title_sort | development of sensory lexicon for edible jellyfish |
| topic | sensory lexicon jellyfish sensory analysis RATA novel food |
| url | https://www.mdpi.com/2077-0472/12/11/1842 |
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