SENSORY CHARACTERIZATION OF THE ODOUR IN Aphanothece microscopic Nägeli DEHYDRATED

Abstract

The attribute odor of Aphanothece microscopic Nägeli has been characterized aiming its application into human feeding. The terminology was addressed with the help of consumers, comparing it to the Spirulina sp and to a commercial seaweed. The team was selected and trained to express the intensity of the scent, in agreement with standards of penetrating, herbs, ration, and sea products, obtained from the terminology described by consumers. The results indicated that both Aphanothece microscopic Nägeli and Spirulina sp, as well as the commercial Japanese seaweed, present penetrating scent as predominant characteristic, followed in order by herbal, ration, and sea-product scent. The Aphanothece microscopic Nägeli carries a moderately strong herbal scent and a lightly penetrating characteristic.