Consumer sensory evaluation of flavour enhancers derived from snail protein hydrolysate using the Rate-All-That-Applies method

Dedin Finatsiyatull Rosida, Dina Mustika Rini and Dwi Ernawati
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Dedin Finatsiyatull Rosida: Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
Dina Mustika Rini: Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
Dwi Ernawati: Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia

Czech Journal of Food Sciences, 2025, vol. 43, issue 4, 263-273

Abstract: Snails, which are high in protein, have the potential to be developed as a flavour enhancer through the hydrolysis process. However, consumer acceptance of the flavour enhancer needs to be fully evaluated. The aim of this study was to determine the consumer acceptance of a snail protein hydrolysate from different snail species (golden apple, apple, and freshwater) and at different hydrolysis durations (3, 6, and 9 h), and to identify the drivers of liking of snail protein hydrolysates through descriptive profiling using Rate-All-That-Apply (RATA) method and consumer testing using Hedonic test. The RATA intensity data were subjected to analysis using analysis of variance, followed by a Tukey's post hoc test (P < 0.05). Furthermore, the sensory profile data were analysed using principal component analysis and preference mapping. Snail species and hydrolysis time influenced the sensory profile of snail protein hydrolysate, with the longer hydrolysis time being the most liked. The most liked flavour enhancer derived from golden apple snail with 9 h hydrolysis time had a strong savoury aroma, salty taste, umami taste, lingering mouthfeel, and yellow colour. Additionally, it exhibited a moderate intensity of seafood aroma, a garlic taste, an umami aftertaste, a liquid mouthfeel, and a salty aftertaste. However, it had a low intensity of bitter aftertaste and burnt taste, and a very low intensity of sweet aroma, sweet taste, bitter taste, and bland taste. Thus, these findings highlight the importance of evaluating the efficacy of flavour enhancers and facilitate the identification of the optimal snail species and hydrolysis time according to consumer preference.

Keywords: umami; preference mapping; food innovation; hydrolysis; sensory profiling (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:4:id:235-2024-cjfs

DOI: 10.17221/235/2024-CJFS

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