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Development of Sensory Lexicon for Edible Jellyfish

Author

Listed:
  • Antonella Leone

    (Institute of Science of Food Production, National Research Council (CNR), Via Provinciale Lecce-Monteroni, 73100 Lecce, Italy
    National Interuniversity Consortium for Marine Sciences (CoNISMa), Local Unit of Lecce, 73100 Lecce, Italy)

  • Stefania De Domenico

    (Institute of Science of Food Production, National Research Council (CNR), Via Provinciale Lecce-Monteroni, 73100 Lecce, Italy
    Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, 73100 Lecce, Italy)

  • Chiara Medoro

    (Institute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, Italy)

  • Marta Cianciabella

    (Institute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, Italy)

  • Giulia Maria Daniele

    (Institute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, Italy)

  • Stefano Predieri

    (Institute of Bioeconomy, National Research Council (CNR), Via Gobetti 101, 40129 Bologna, Italy)

Abstract

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.

Suggested Citation

  • Antonella Leone & Stefania De Domenico & Chiara Medoro & Marta Cianciabella & Giulia Maria Daniele & Stefano Predieri, 2022. "Development of Sensory Lexicon for Edible Jellyfish," Agriculture, MDPI, vol. 12(11), pages 1-14, November.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:11:p:1842-:d:961948
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    Citations

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    Cited by:

    1. Nico Lippi & Elisa Senger & Saila Karhu & Bruno Mezzetti & Marta Cianciabella & Beatrice Denoyes & Duygu Ayvaz Sönmez & Marina Fidelis & Edoardo Gatti & Monika Höfer & Nesibe Ebru Kafkas & Luca Mazzon, 2023. "Development and Validation of a Multilingual Lexicon as a Key Tool for the Sensory Analyses and Consumer Tests of Blueberry and Raspberry Fruit," Agriculture, MDPI, vol. 13(2), pages 1-19, January.

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