Table 7 Attribute description of Echinus esculentus (EC) and Strongylocentrotus droebachiensis (ST) gonads developed by the semi-trained panel (n = 12), prior to descriptive analysis
Red | Intensity of red colour |
Low intensity = not red | |
High intensity = very red | |
Yellow | Intensity yellow colour |
Low intensity = not yellow | |
High intensity = very yellow | |
Brown | Intensity of brown colour |
Low intensity = not brown | |
High intensity = very brown | |
Viscosity | Thickness of liquid (sliminess) |
Low intensity = not thick, like water | |
High intensity = very thick, slimy | |
Watery | How much the roe glistens (not including liquid around the roe). |
Low intensity = the surface looks dry | |
High intensity = the surface seems wet | |
Odour intensity | How strong the odour is |
Low intensity = low odour | |
High intensity = intense odour | |
Cucumber (odour) | How strong is the cucumber odour |
Low intensity = low odour | |
High intensity = intense odour | |
Fresh sea (odour) | Intensity of seafood odour (Briny, fishy, mussels) |
Low intensity = no seafood smell | |
High intensity = intense seafood smell | |
Off-odour | Intensity of unpleasant odour |
Low intensity = low off-odour | |
High intensity = intense off-odour | |
Umami | Savory, meaty |
Low intensity = no umami flavour | |
High intensity = intense umami flavour | |
Bitter | Low intensity = not bitter |
High intensity = intense bitterness | |
Sweet | Low intensity = not sweet |
High intensity = intense sweetness | |
Salty | Low intensity = no salt taste |
High intensity = intense salt taste | |
Off-taste | Intensity of unpleasant taste |
Low intensity = low off-taste | |
High intensity = intense off-taste | |
Chewiness | Rubbery, gum-like |
Low intensity = not elastic, feels like it stays deformed | |
High intensity = very elastic, springs back to original shape | |
Grainy (mouth feel) | How well can the granules be discerned. Tongue, caviar |
Low intensity = the granules are not discernable | |
High intensity = the granules are clearly discernable (reference tobici roe, the roe usually used in sushi) | |
Aftertaste intensity | Intensity of aftertaste |
Low intensity = no aftertaste | |
High intensity = distinct aftertaste |
