Caviars: How to Describe and Compare Their Qualities? The Sensorial Approach

Chapter

Abstract

How do we describe the qualities of caviars found on the market? How do we evaluate their sensory properties? Are there great differences between caviars? Which criteria can be used? To answer these questions, the methodology of quantitative and descriptive analysis used for a European project on “Production of caviar from roe and ovulated oocytes from farmed sturgeon species” is described. The sensory characteristics of caviar were evaluated in reared and wild sturgeon using a trained panel. The most relevant and discriminative sensory descriptors were chosen to describe appearance, odour, flavour and texture. This list of criteria is discussed in comparison with recent work. Overall, sharing a common vocabulary and evaluation procedure, the profiling method allows having a better evaluation of caviar characteristics and can be used as a tool to control a production.

Keywords

Caviar Sturgeon Sensory characteristics Sensory profile Descriptors 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Ifremer, Unité Biotechnologie et Ressources MarinesNantes Cedex 03France

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