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Organoleptic characteristics of sea lettuce

laituedemerBD
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Céline Baty, R&D Manager in sensory and nutritional quality at Vegenov, provides a glimpse of the culinary interest of sea lettuce.

Fresh sea lettuce is characterized by its strong vegetal and marine odours when compared to other algae. Its texture is not particularly juicy, not very humid, as is soft and sticky. Its taste is moderately bitter; it is among the least salty species with a pronounced aroma of parsley.

These characteristics can vary according to the transformation process. Thanks to a panel of tasters trained at Vegenov and to texture and colour measurements carried out at ADRIA, these variations have been assessed.

Example of a presentation of fresh Ulva sp. for its sensory evaluation

Example of a presentation of fresh Ulva sp. for its sensory evaluation

To find out more, discover the full article reserved for our PREMIUM subscribers:

Fresh and processed sea lettuce (Ulva sp.): Sensory characterization

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