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<p>Seaweed extracts have long been used in food products but have recently become a sought-after flavour enhancer in processed foods and as a whole food ingredient. However, little is known about how seaweed palatability might be affected by factors such as seaweed collection site or the season of collection. We investigated the effects of collection site and season on the taste and aroma profiles of the novel sea grape species <i>Caulerpa geminata</i> and <i>Caulerpa simpliciuscula</i> using the quantitative instrumental analysis of an electronic tongue and headspace solid-phase microextraction gas chromatography – mass spectrometer. We found that both taste and aroma change with site and season, to a degree theoretically noticeable to a human palate. This highlights a need to consider factors such as these when introducing novel seaweeds to consumers, and points to the potential for already consumed seaweeds to have their palatability profiles refined and enhanced using these analysis techniques.</p>

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Seasonal and spatial variation in the taste and aroma profiles of Caulerpa geminata and C. simpliciuscula from Tasmania, Australia

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月11日

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  • Micah R. Landon-Lane,
  • Samantha Sawyer,
  • Masayuki Tatsumi,
  • Rocky de Nys,
  • Catriona L. Hurd,
  • Jeffrey Wright

摘要

Seaweed extracts have long been used in food products but have recently become a sought-after flavour enhancer in processed foods and as a whole food ingredient. However, little is known about how seaweed palatability might be affected by factors such as seaweed collection site or the season of collection. We investigated the effects of collection site and season on the taste and aroma profiles of the novel sea grape species Caulerpa geminata and Caulerpa simpliciuscula using the quantitative instrumental analysis of an electronic tongue and headspace solid-phase microextraction gas chromatography – mass spectrometer. We found that both taste and aroma change with site and season, to a degree theoretically noticeable to a human palate. This highlights a need to consider factors such as these when introducing novel seaweeds to consumers, and points to the potential for already consumed seaweeds to have their palatability profiles refined and enhanced using these analysis techniques.