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Journal of Applied Phycology

, Volume 31, Issue 2, pp 1233–1238 | Cite as

Correction to: Umami taste, free amino acid composition, and volatile compounds of brown seaweeds

  • Ole G. MouritsenEmail author
  • Lars Duelund
  • Mikael Agerlin Petersen
  • Anna Loraine Hartmann
  • Michael Bom Frøst
Correction

Correction to: Journal of Applied Phycology

  https://doi.org/10.1007/s10811-018-1632-x

The original version of this article unfortunately contained mistakes. The necessary corrections are given below:
  1. 1)
    The presentation of Tables 3 and 4 were incorrect. The corrected Tables 3 and 4 are given below.
    Table 3

    Contents of identified volatile com pounds (relative concentrations) in dashis extracted from 16 selected dried seaweed and seaweed salt samples (cf. Table 1 for sample names)

        

    Sample

    Runing number applied for compounds in plots

    Compound

    KI

    Identification1)

    01Nl

    02Mp

    03Ls

    10Sl

    13Sl

    15Up

    16Ae

    18Sj

    23Sj

    25Sj

    26Sj

    27Sj

    28Pp

    30Eb

    32Fv

    37Nl

    Odour descriptor2)

     

    Alcohols

    01

    1-penten-3-ol

    1179

    MS, KI

    0.046

    0.0093

    0.014

    0.012

    0.063

    0.55

    0.087

    0.010

    0.0041

    0.0029

    0.00029

    0.0065

    0.023

    0.010

    0.097

    0.012

    pungent, green

    02

    1-pentanol

    1274

    MS, KI, auth

    0.089

    0.015

    0.012

    0.028

    0.024

    0.55

    0.043

    0.027

    0.021

    0.043

    0.014

    0.034

    0.065

    0.056

    0.047

    0.053

    pungent, fermented

    03

    (Z)-2-penten-1-ol

    1342

    MS, KI, auth

    0.072

    0

    0.015

    0

    0.10

    0.52

    0.072

    0.0071

    0

    0

    0

    0

    0.067

    0.042

    0.16

    0.046

    green

    04

    1-hexanol

    1371

    MS, KI, auth

    0.093

    0.062

    0.065

    0.093

    0.090

    0.34

    0.19

    0.085

    0.029

    0.081

    0.051

    0.075

    0.14

    0.13

    0.088

    0.32

    fusel, oily

    05

    1-octen-3-ol

    1464

    MS, KI, auth

    0.039

    0.012

    0.016

    0.071

    0.060

    0.42

    0.17

    0.079

    0.052

    0.053

    0.042

    0.089

    0.12

    0.053

    0.16

    0.029

    mushroom

    06

    1-heptanol

    1470

    MS, KI, auth

    0.14

    0.11

    0.055

    0.075

    0.083

    0.26

    0.13

    0.096

    0.086

    0.11

    0.078

    0.11

    0.27

    0.17

    0.11

    0.22

    musty, leafy

    07

    1,7-octadien-3-ol

    1520

    MS

    0

    0.0034

    0.0049

    0.0085

    0.004

    0.52

    0.027

    0

    0

    0

    0

    0

    0.0017

    0

    0.038

    0

     

    08

    1-octanol

    1572

    MS, KI, auth

    0.14

    0.047

    0.038

    0.039

    0.054

    0.082

    0.047

    0.10

    0.041

    0.056

    0.042

    0.085

    0.39

    0.045

    0.063

    0.30

    waxy, green

    09

    (E)-2-octen-1-ol

    1631

    MS, KI

    0.049

    0.0070

    0.016

    0.026

    0.039

    0.45

    0.096

    0.049

    0.017

    0.030

    0.038

    0.064

    0.18

    0.037

    0.16

    0.12

    green, citrus

    10

    2,7-octadien-1-ol

    1701

    MS

    0.037

    0.022

    0.021

    0.019

    0.033

    0.53

    0.11

    0.023

    0.020

    0.022

    0.014

    0.022

    0.12

    0.029

    0.11

    0.069

     

    11

    (Z)-2-nonen-1-ol

    1730

    MS

    0.0010

    0

    0

    0.00036

    0

    0

    0.011

    0.0082

    0.20

    0.33

    0.31

    0.49

    0.014

    0.0029

    0.00072

    0.0026

    waxy, melon

     

    Aldehydes

    12

    Butanal

    879

    MS, KI

    0.10

    0.025

    0.036

    0.039

    0.11

    0.47

    0.11

    0.099

    0.032

    0.046

    0.025

    0.037

    0.067

    0.067

    0.051

    0.12

    pungent, green

    13

    2-methylbutanal

    913

    MS, KI, auth

    0.19

    0.13

    0.12

    0.16

    0.36

    0.028

    0.21

    0.067

    0.038

    0.059

    0.028

    0.11

    0.056

    0.072

    0.059

    0.098

    musty, cocoa, coffee

    14

    3-methylbutanal

    917

    MS, KI, auth

    0.28

    0.098

    0.099

    0.31

    0.25

    0.065

    0.13

    0.10

    0.054

    0.11

    0.027

    0.17

    0.079

    0.071

    0.063

    0.12

    dry, green, chocolate

    15

    Pentanal

    979

    MS, KI, auth

    0.14

    0.028

    0

    0.053

    0.060

    0.44

    0.084

    0.083

    0.032

    0.050

    0.019

    0.064

    0.14

    0.071

    0.052

    0.20

    fermented, bready

    16

    (E)-2-butenal

    1038

    MS, KI

    0.062

    0

    0.027

    0.0077

    0.011

    0.47

    0.0079

    0.039

    0.089

    0.12

    0.105

    0.018

    0.13

    0.0035

    0.0056

    0.14

    flower

    17

    2-methyl-(E)-2-butenal

    1093

    MS, KI

    0.16

    0.051

    0.035

    0.13

    0.049

    0.50

    0.050

    0.038

    0.066

    0.078

    0

    0.061

    0.034

    0.024

    0.0053

    0.052

    pungent, green

    18

    (E)-2-pentenal

    1135

    MS, KI

    0.034

    0.011

    0.014

    0.012

    0.016

    0.55

    0.051

    0.015

    0.038

    0.013

    0

    0.0080

    0.021

    0.014

    0.010

    0.036

    pungent, green

    19

    2-methyl-2-pentenal

    1164

    MS, KI

    0.025

    0

    0

    0.00017

    0.0053

    0.54

    0.011

    0.0039

    0

    0

    0

    0

    0.010

    0.0059

    0.0031

    0.014

    green, grassy

    20

    Heptanal

    1191

    MS, KI, auth

    0.14

    0.057

    0.062

    0.062

    0.082

    0.43

    0.080

    0.10

    0.075

    0.088

    0.060

    0.12

    0.14

    0.073

    0.067

    0.16

    fatty, green

    21

    (E)-2-hexenal

    1224

    MS, KI, auth

    0.064

    0.010

    0.063

    0.013

    0.034

    0.54

    0.027

    0.015

    0.0053

    0.060

    0

    0.0083

    0.014

    0.012

    0.023

    0.032

    green, leafy

    22

    (Z)-4-heptenal

    1255

    MS, KI

    0.050

    0.00017

    0.0090

    0.0063

    0.040

    0.55

    0.029

    0.014

    0.045

    0.011

    0

    0.0039

    0.036

    0.0065

    0.0089

    0.033

    fatty, green

    23

    Octanal

    1305

    MS, KI, auth

    0.19

    0.071

    0.077

    0.057

    0.076

    0.14

    0.075

    0.10

    0.087

    0.084

    0.073

    0.12

    0.35

    0.063

    0.069

    0.15

    citrus

    24

    (E,Z)-2,4-heptadienal

    1508

    MS, KI, auth

    0.025

    0.0062

    0.00068

    0.00068

    0.00028

    0.55

    0.012

    0.0088

    0

    0

    0

    0

    0.067

    0.0016

    0.0039

    0.072

    fried

    25

    Benzaldehyde

    1540

    MS, KI, auth

    0.14

    0.13

    0.16

    0.10

    0.13

    0.36

    0.17

    0.097

    0.099

    0.12

    0.048

    0.10

    0.140

    0.068

    0.044

    0.14

    almond

    26

    (E)-2-nonenal

    1550

    MS, KI, auth

    0.14

    0.030

    0.055

    0.039

    0.037

    0.15

    0.045

    0.084

    0.14

    0.32

    0.27

    0.36

    0.095

    0.039

    0.027

    0.11

    cardboard

    27

    2,5-dimethyl-benzaldehyde

    1754

    MS, KI

    0.10

    0.11

    0.12

    0.10

    0.12

    0.44

    0.12

    0.088

    0.049

    0.062

    0.032

    0.091

    0.094

    0.051

    0.094

    0.072

     
     

    Alkane

    28

    7-oxabicyclo[2.2.1]heptane

    1143

    MS

    0.11

    0

    0.0038

    0.018

    0.064

    0.53

    0.054

    0.021

    0

    0.011

    0

    0.0060

    0.057

    0.017

    0.014

    0.065

     
     

    Amine

    29

    Trimethylamine

    616

    MS, KI

    0.014

    0.000

    0.0078

    0.0085

    0

    0

    0.015

    0.078

    0.0036

    0.0062

    0.0021

    0

    0.011

    0.015

    0.49

    0.0036

    fishy

     

    Carotenoid derived

    30

    2,2,6-trimethylcyclohexanone

    1329

    MS, KI

    0.079

    0.030

    0.042

    0.068

    0.36

    0.26

    0.24

    0.061

    0.031

    0.021

    0.025

    0.048

    0.054

    0.16

    0.16

    0.024

    pungent, thujonic

    31

    1,6-dimethylhepta-1,3,5-triene

    1506

    MS

    0.064

    0.011

    0.028

    0.039

    0.11

    0.49

    0.10

    0.034

    0.014

    0.038

    0.0064

    0.031

    0.047

    0.054

    0.034

    0.033

     

    32

    Beta-cyclocitral

    1641

    MS, KI

    0.13

    0.12

    0.11

    0.038

    0.42

    0.10

    0.099

    0.023

    0.024

    0.0067

    0.032

    0.039

    0.035

    0.037

    0.27

    0.013

    tropical, saffron

    33

    4-oxoisophorone

    1714

    MS, KI

    0.017

    0.29

    0.019

    0.020

    0.040

    0.47

    0.10

    0.010

    0.018

    0.013

    0

    0.027

    0.037

    0.025

    0.030

    0.025

    musty, woody

    34

    Beta-ionone

    1967

    MS, KI

    0.12

    0.056

    0.075

    0.040

    0.43

    0.16

    0.14

    0.028

    0.0075

    0

    0.013

    0.0073

    0.028

    0.038

    0.18

    0.0065

    floral, woody

     

    Ketones

    35

    2-butanone

    906

    MS, KI, auth

    0.096

    0.091

    0.079

    0.13

    0.10

    0.31

    0.16

    0.081

    0.055

    0.066

    0.046

    0.11

    0.10

    0.16

    0.21

    0.23

    acetone

    36

    2-pentanone

    983

    MS, KI, auth

    0.15

    0.080

    0.22

    0.10

    0.085

    0.36

    0.19

    0.074

    0.031

    0.024

    0.011

    0.085

    0.064

    0.10

    0.072

    0.17

    fruity, winey

    37

    2,3-butanedione

    985

    MS, KI, auth

    0.35

    0.029

    0.34

    0.042

    0.043

    0.041

    0.037

    0.026

    0.022

    0.037

    0.016

    0.041

    0.044

    0.0089

    0.0066

    0.090

    buttery, caramel

    38

    1-penten-3-one

    1022

    MS, KI

    0.097

    0.050

    0.026

    0.021

    0.33

    0.38

    0.16

    0.031

    0.016

    0.014

    0

    0.011

    0.069

    0.037

    0.043

    0.063

    peppery, mustard

    39

    2-heptanone

    1189

    MS, KI, auth

    0.087

    0.038

    0.027

    0.075

    0.17

    0.43

    0.15

    0.061

    0.046

    0.076

    0.035

    0.068

    0.099

    0.14

    0.086

    0.092

    blue cheese

    40

    6-methyl-2-heptanone

    1251

    MS, KI

    0.038

    0.044

    0.027

    0.033

    0.091

    0.46

    0.13

    0.046

    0.042

    0.052

    0.015

    0.038

    0.069

    0.081

    0.13

    0.067

    camphoreous

    41

    2-octanone

    1302

    MS, KI, auth

    0.077

    0.079

    0.052

    0.077

    0.12

    0.40

    0.18

    0.088

    0.057

    0.10

    0.048

    0.094

    0.10

    0.15

    0.12

    0.10

    earthy, weedy

    42

    1-octen-3-one

    1318

    MS, KI, auth

    0.078

    0.013

    0.014

    0.033

    0.064

    0.13

    0.081

    0.10

    0.21

    0.28

    0.17

    0.19

    0.31

    0.044

    0.046

    0.057

    mushroom

    43

    (Z)-6-octen-2-one

    1348

    MS, KI

    0.052

    0.034

    0.012

    0.038

    0.088

    0.48

    0.23

    0.035

    0.0082

    0.018

    0

    0.017

    0.040

    0.063

    0.050

    0.047

     

    44

    6-methyl-5-hepten-2-one

    1354

    MS, KI, auth

    0.11

    0.090

    0.061

    0.090

    0.087

    0.34

    0.14

    0.080

    0.14

    0.11

    0.061

    0.074

    0.18

    0.16

    0.18

    0.13

    citrus, green

    45

    (E)-3-octen-2-one

    1419

    MS, KI

    0.19

    0.024

    0.013

    0.036

    0.037

    0.40

    0.089

    0.059

    0.018

    0.026

    0.014

    0.033

    0.15

    0.064

    0.096

    0.19

     

    46

    (E,E)-3,5-octadien-2-one

    1587

    MS, KI

    0.017

    0.005

    0.0050

    0.0075

    0.014

    0.56

    0.070

    0.0083

    0.0030

    0.0049

    0.00039

    0.0066

    0.030

    0.014

    0.035

    0.006

    fruity, green

    47

    1-phenyl-1-propanone

    1747

    MS, KI

    0.043

    0.033

    0.0045

    0.046

    0.055

    0.51

    0.13

    0.054

    0.024

    0.048

    0.0075

    0.047

    0.11

    0.065

    0.041

    0.067

    hawthorne, lilac

    48

    1-(3-methylphenyl)-ethanone

    1800

    MS, KI

    0.047

    0.043

    0.040

    0.064

    0.087

    0.51

    0.14

    0.057

    0.031

    0.037

    0.033

    0.046

    0.089

    0.077

    0.070

    0.052

     
     

    Lactone

    49

    γ-nonalactone

    2060

    MS, KI

    0.026

    0.044

    0.081

    0.270

    0.16

    0.34

    0.19

    0.11

    0.043

    0.034

    0.055

    0.067

    0.11

    0.073

    0.090

    0.053

    cocnut, fatty

    1) MS=Identification by NIST search, KI=Identification confirmed by Kovats Index from literature, auth=Identification confirmed by running an authentic standard

    2) Odour descriptors from http://www.thegoodscentscompany.com/

    Values are means of triplicate determinations except for samples 23Sj, 25Sj, and 26Sj (duplicate). Only volatiles with significant differences between samples (determined via ANOVA) are included

    Table 4

    Sensory characteristics of dashis extracted from 16 selected dried seaweed and seaweed salt samples (cf. Table 1 for sample names)

    Abbreviated sample name

    Turbidity (A)

    Color Intensity (A)

    Seaweed (O)

    Mushroom (O)

    Fishy (O)

    Tea (O)

    Roasted (O)

    Roasted (F)

    Fishy (F)

    Salty (T)

    Umami (T)

    Sour (T)

    Bitter (T)

    Sweet (T)

    Viscosity (M)

    Astringent (AF)

    Fatty (AF)

    Metallic (AF)

    01Nl

    6.8

    2.9

    5.7

    5.5

    4.0

    2.8

    2.4

    4.2

    2.0

    6.4

    6.5

    2.1

    2.4

    3.4

    5.1

    3.6

    4.0

    3.6

    02Mp

    4.1

    7.4

    4.6

    4.3

    2.7

    6.2

    3.9

    5.3

    1.8

    6.9

    5.9

    2.3

    3.6

    2.9

    4.8

    4.7

    3.8

    4.3

    03Ls

    4.4

    0.6

    5.7

    4.7

    3.3

    2.4

    2.7

    2.8

    1.4

    1.7

    5.0

    0.9

    1.9

    2.9

    3.2

    2.7

    2.1

    3.4

    10Sl

    3.6

    2.5

    5.5

    5.4

    3.6

    3.2

    4.8

    4.5

    1.1

    1.8

    5.5

    1.1

    2.6

    1.9

    3.7

    3.4

    2.5

    3.3

    13Sl

    1.4

    4.9

    6.7

    4.5

    4.5

    3.8

    3.7

    4.0

    1.5

    1.5

    4.5

    0.8

    4.3

    2.5

    3.1

    4.5

    2.4

    3.6

    15Up

    1.9

    1.3

    7.5

    3.2

    6.3

    4.0

    2.5

    3.5

    4.0

    6.0

    4.8

    2.5

    3.2

    2.0

    4.4

    4.8

    2.8

    4.5

    16Ae

    2.4

    2.8

    7.3

    4.0

    4.6

    3.4

    3.6

    3.7

    2.6

    7.7

    5.6

    2.2

    2.2

    2.7

    4.4

    4.1

    4.1

    3.8

    18Sj

    3.9

    0.3

    6.4

    5.2

    4.5

    2.8

    2.2

    3.6

    1.1

    3.2

    6.9

    1.4

    1.8

    2.4

    4.3

    3.1

    3.2

    3.8

    23Sj

    1.9

    0.3

    4.2

    5.2

    2.7

    2.5

    2.7

    3.4

    1.2

    2.7

    6.9

    1.2

    1.3

    4.3

    4.6

    3.2

    4.2

    3.6

    25Sj

    2.4

    0.6

    4.8

    6.3

    1.8

    2.9

    2.6

    3.5

    1.1

    5.9

    7.7

    2.1

    2.1

    3.7

    4.3

    3.1

    3.5

    3.9

    26Sj

    2.3

    0.3

    3.3

    4.9

    1.7

    2.3

    2.4

    3.2

    1.0

    3.9

    7.9

    1.7

    1.4

    4.0

    4.5

    3.2

    3.8

    3.7

    27Sj

    2.7

    1.4

    4.9

    5.2

    3.2

    2.6

    2.9

    3.8

    1.8

    6.8

    8.0

    2.4

    2.0

    3.2

    4.9

    3.2

    4.1

    4.1

    28Pp

    4.6

    5.8

    7.5

    4.4

    5.2

    4.0

    2.9

    4.3

    3.1

    5.5

    5.7

    1.8

    3.8

    2.8

    4.2

    5.1

    3.4

    4.5

    30Eb

    2.2

    8.6

    6.1

    5.8

    3.6

    3.8

    4.8

    6.3

    2.3

    5.9

    6.2

    2.0

    6.7

    2.4

    4.4

    6.0

    3.8

    4.7

    32Fv

    1.4

    7.8

    6.1

    4.7

    7.2

    3.3

    3.8

    4.1

    2.9

    2.0

    4.6

    1.0

    2.6

    1.6

    3.8

    4.3

    2.8

    3.6

    37Nl

    4.6

    1.4

    6.5

    5.6

    4.0

    3.2

    3.1

    3.0

    2.8

    9.4

    6.2

    3.8

    4.8

    2.1

    5.4

    5.7

    4.3

    5.8

    p-value

    p<0.0001

    p<0.0001

    p<0.0001

    p=0.002

    p<0.0001

    p<0.0001

    p<0.0001

    p=0.002

    p=0.001

    p<0.0001

    p<0.0001

    p<0.0001

    p<0.0001

    p<0.0001

    p=0.037

    p<0.0001

    P=0.018

    p=0.019

    CI95%

    0.7

    0.4

    0.6

    0.8

    0.8

    0.7

    0.7

    0.7

    0.6

    0.6

    0.7

    0.6

    0.7

    0.6

    0.6

    0.7

    0.8

    0.8

    RMSEC - Sensory from design 5 factors

    1.14

    0.45

    0.81

    0.91

    1.12

    1.00

    0.73

    0.74

    0.73

    0.62

    0.89

    0.51

    0.69

    0.72

    0.62

    0.48

    1.11

    0.75

    RMSEC - Sensory from chemical measurements 5 factors

    1.19

    2.00

    0.99

    0.84

    1.33

    1.04

    0.87

    0.89

    0.69

    1.69

    0.84

    0.64

    1.19

    0.72

    0.63

    0.99

    1.03

    0.79

    Mean rating on a scale 1–10 (over panellists and replicates) of intensity for all significant sensory descriptors for the 16 samples of dashis subjected to descriptive analysis. p values and 95% confidence intervals (CI95%) are from ANOVA. Abbreviations in labels refer to the following: turbidity/visual appearance (A), orthonasal odour (O), flavour i.e. retronasal odour perception (F), taste (T) mouthfeel (M), and after mouthfeel (AF)

     
  1. 2)

    The caption of Figure 7 must be updated by inserting reference to Tables 1 and 3. The updated caption of Figure is given below:

    Fig. 7 Correlation loading plot from PLSR analysis. X-matrix: amino. acids, ions, and aroma compounds, Y-matrix: sensory analysis. (a): Dimensions 1 (X = 45%;Y = 9%) and 2 (X = 9;Y = 19%). (b): Dimensions 3 (X = 9%;Y = 12%) and 4 (X = 10;Y = 8%). Dashi samples (in blue), amino acids, ions, and aroma compounds (in two red colours), and sensory descriptors (in green). Less relevant variables are omitted for clarity. Confer table 1 for sample names and 3 for abbreviated aroma compound names and running numbers

     

The original article has been corrected.

Copyright information

© Springer Nature B.V. 2018

Authors and Affiliations

  • Ole G. Mouritsen
    • 1
    Email author
  • Lars Duelund
    • 2
  • Mikael Agerlin Petersen
    • 3
  • Anna Loraine Hartmann
    • 1
  • Michael Bom Frøst
    • 1
  1. 1.Department of Food Science, Taste for Life, Design and Consumer BehaviorUniversity of CopenhagenFrederiksbergDenmark
  2. 2.Department of Chemical Engineering, Biotechnology and Environmental TechnologyUniversity of Southern DenmarkOdense MDenmark
  3. 3.Department of Food Science, Design and Consumer BehaviorUniversity of CopenhagenFrederiksbergDenmark

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