A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram

ABSTRACT This study employed the flavour variations in sea cucumber intestines through sensory and instrumental analyses following different boiling and steaming treatments with water (WB, WS) or green tea water (GB, GS). A dictionary comprising eight descriptors was employed for sensory evaluation....

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Bibliographic Details
Published inFlavour and fragrance journal Vol. 40; no. 4; pp. 673 - 686
Main Authors Gao, Zhiquan, Du, Junjie, Li, Yuxuan, Zhu, Wenhui, Bu, Ying, Han, Menglin, Li, Xuepeng
Format Journal Article
LanguageEnglish
Published Chichester Wiley Subscription Services, Inc 01.07.2025
Subjects
Boiling
chord diagram
Flavors
flavour
Gas chromatography
Glutamic acid
Green tea
hot working process
Intestine
Ionic mobility
Malic acid
sea cucumber intestines
Sensory evaluation
Sensory properties
sensory quality
Spectrometry
Steaming
Succinic acid
Taste activity
Volatile compounds
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Summary:ABSTRACT This study employed the flavour variations in sea cucumber intestines through sensory and instrumental analyses following different boiling and steaming treatments with water (WB, WS) or green tea water (GB, GS). A dictionary comprising eight descriptors was employed for sensory evaluation. Attributes such as tea flavour, sweet, fishy, briny, fatty, fresh, dark appearance and moist appearance were identified using Free Choice Profiling and Check‐all‐that‐apply methods. A total of 57 volatile compounds were identified by gas chromatography‐ion mobility spectrometry. According to the taste activity value (TAV), malic acid and succinic acid were identified as important flavour substances. Glutamic acid (Glu) exhibited a TAV > 1 only in the CON, WS20 and GS20 groups. Steaming exerted a less pronounced impact on flavour compared to boiling. Chord diagram analysis revealed superior efficacy for the GS20 treatment, affirming its utility in flavour assessment of sea cucumber intestines. Fifty seven volatile aroma compounds in sea cucumber intestines were identified. Steaming had less effect on sea cucumber intestines than boiling. Sea cucumber intestines flavour relationships were visualised using a chord diagram.
Bibliography:Funding
This work was supported by Open Fund of Institute of Ocean Research, Bohai University (BDHYYJY2024012).
ObjectType-Article-1
SourceType-Scholarly Journals-1
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content type line 14
ISSN:0882-5734
1099-1026
DOI:10.1002/ffj.3860