Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometry.

ABSTRACT: There is growing interest by consumers worldwide for edible indigenous plants and wild foods. To highlight and enhance their unique sensory properties, comprehensive sensory characterization is essential to understand and refine their sensory attributes. The aim of this study was to characterize the odor of six edible native New Zealand plants that have significant potential in food applications, using sensory analysis and gas chromatography-mass spectrometry (GC-MS), and uncover the link between annotated volatile compounds and the desirable odor attributes that drive consumer acceptance. A lexicon of 22 odor attributes was developed through six focus groups of six consumers each (n = 36). A Rate All That Apply (RATA) trial was undertaken with consumers (n = 121) to describe the intensity

SUBMITTER: Hutchings SC 

PROVIDER: S-EPMC11826297 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature