## 3 Results and Discussion
### Sensory Evaluation, Odor-Active Compounds, and Other Explanatory Factors
\begin{tabular}{c c c c c c c} \hline \hline
**Attribute** & **HYDR1** & **HYDR2** & **COLL1** & **CONC1** & **CONC2** & **CONC3** \\ \hline Sedimentation & 0.9 \(\pm\) 1.1 \({}^{\text{a}}\) & 0.2 \(\pm\) 0.4 \({}^{\text{a}}\) & 0.2 \(\pm\) 0.4 \({}^{\text{a}}\) & 8.0 \(\pm\) 0.8 \({}^{\text{b}}\) & 7.9 \(\pm\) 0.9 \({}^{\text{b}}\) & 7.3 \(\pm\) 1.0 \({}^{\text{b}}\) \\ Color saturation & 9.7 \(\pm\) 0.6 \({}^{\text{a}}\) & 8.4 \(\pm\) 1.0 \({}^{\text{a}}\) & 4.8 \(\pm\) 0.4 \({}^{\text{b}}\) & 4.9 \(\pm\) 1.8 \({}^{\text{b}}\) & 5.5 \(\pm\) 1.9 \({}^{\text{b}}\) & 5.5 \(\pm\) 1.2 \({}^{\text{b}}\) \\ Cloudiness & 1.2 \(\pm\) 1.1 \({}^{\text{a}}\) & 0.5 \(\pm\) 0.7 \({}^{\text{a}}\) & 0.4 \(\pm\) 0.6 \({}^{\text{a}}\) & 9.3 \(\pm\) 1.0 \({}^{\text{b}}\) & 9.2 \(\pm\) 1.1 \({}^{\text{b}}\) & 8.6 \(\pm\) 1.6 \({}^{\text{b}}\) \\ Particle distinctiveness & 0.1 \(\pm\) 0.2 \({}^{\text{a}}\) & 0.1 \(\pm\) 0.2 \({}^{\text{a}}\) & 0.1 \(\pm\) 0.1 \({}^{\text{a}}\) & 4.8 \(\pm\) 2.0 \({}^{\text{b}}\) & 6.0 \(\pm\) 2.9 \({}^{\text{b}}\) & 4.7 \(\pm\) 2.8 \({}^{\text{b}}\) \\ Oily mouthfeel & 1.8 \(\pm\) 2.1 \({}^{\text{a}}\) & 0.5 \(\pm\) 0.6 \({}^{\text{a}}\) & 0.4 \(\pm\) 0.8 \({}^{\text{a}}\) & 1.9 \(\pm\) 2.4 \({}^{\text{a}}\) & 1.8 \(\pm\) 1.9 \({}^{\text{a}}\) & 1.7 \(\pm\) 2.0 \({}^{\text{a}}\) \\ Taste intensity & 5.0 \(\pm\) 2.3 \({}^{\text{a}}\) & 4.55 \(\pm\) 2.4 \({}^{\text{a}}\) & 1.0 \(\pm\) 0.9 \({}^{\text{b}}\) & 4.5 \(\pm\) 2.3 \({}^{\text{a}}\) & 4.7 \(\pm\) 2.2 \({}^{\text{a}}\) & 4.7 \(\pm\) 2.4 \({}^{\text{a}}\) \\ Sea/seaweed flavor & 0.7 \(\pm\) 0.6 \({}^{\text{a}}\) & 0.5 \(\pm\) 0.6 \({}^{\text{a}}\) & 0.2 \(\pm\) 0.3 \({}^{\text{a}}\) & 2.7 \(\pm\) 1.9 \({}^{\text{b}}\) & 1.7 \(\pm\) 1.1 \({}^{\text{c}}\) & 1.7 \(\pm\) 1.3 \({}^{\text{c}}\) \\ Metallic flavor & 2.1 \(\pm\) 2.7 \({}^{\text{b}}\) & 3.1 \(\pm\) 2.6 \({}^{\text{a}}\) & 1.1 \(\pm\) 1.7 \({}^{\text{b}}\) & 1.2 \(\pm\) 1.7 \({}^{\text{b}}\) & 1.0 \(\pm\) 1.5 \({}^{\text{b}}\) & 0.8 \(\pm\) 1.0 \({}^{\text{b}}\) \\ Fishy flavor & 3.7 \(\pm\) 1.9 \({}^{\text{b}}\) & 2.0 \(\pm\) 1.9 \({}^{\text{c}}\) & 0.4 \(\pm\) 0.4 \({}^{\text{d}}\) & 4.7 \(\pm\) 1.9 \({}^{\text{ab}}\) & 4.8 \(\pm\) 2.1 \({}^{\text{ab}}\) & 5.3 \(\pm\)1.8 \({}^{\text{a}}\) \\ Bitterness & 2.7 \(\pm\) 2.3 \({}^{\text{a}}\) & 3.9 \(\pm\) 2.0 \({}^{\text{a}}\) & 0.8 \(\pm\) 1.2 \({}^{\text{b}}\) & 1.1 \(\pm\) 1.4 \({}^{\text{b}}\) & 1.0 \(\pm\) 1.4 \({}^{\text{b}}\) & 1.0 \(\pm\) 1.4 \({}^{\text{b}}\) \\ Umami flavor & 3.3 \(\pm\) 2.5 \({}^{\text{a}}\) & 2.7 \(\pm\) 2.4 \({}^{\text{a}}\) & 0.4 \(\pm\) 0.4 \({}^{\text{b}}\) & 1.1 \(\pm\) 1.2 \({}^{\text{b}}\) & 1.2 \(\pm\) 1.3 \({}^{\text{b}}\) & 1.2 \(\pm\) 1.4 \({}^{\text{b}}\) \\ Odor intensity & 5.5 \(\pm\) 2.1 \({}^{\text{a}}\) & 6.2 \(\pm\) 1.9 \({}^{\text{a}}\) & 2.7 \(\pm\) 2.4 \({}^{\text{b}}\) & 6.1 \(\pm\) 1.6 \({}^{\text{a}}\) & 6.3 \(\pm\) 1.5 \({}^{\text{a}}\) & 6.0 \(\pm\) 1.8 \({}^{\text{a}}\) \\ Fishy odor & 4.1 \(\pm\) 2.5 \({}^{\text{bc}}\) & 2.9 \(\pm\) 2.9 \({}^{\text{cd}}\) & 1.3 \(\pm\) 2.0 \({}^{\text{d}}\) & 6.7 \(\pm\) 1.5 \({}^{\text{a}}\) & 6.7 \(\pm\) 1.3 \({}^{\text{a}}\) & 6.2 \(\pm\) 2.1 \({}^{\text{a}}\) \\ Brothy odor & 4.9 \(\pm\) 2.6 \({}^{\text{b}}\) & 7.4 \(\pm\) 1.9 \({}^{\text{a}}\) & 1.3 \(\pm\) 1.5 \({}^{\text{c}}\) & 1.9 \(\pm\) 2.0 \({}^{\text{c}}\) & 1.7 \(\pm\) 2.3 \({}^{\text{c}}\) & 2.3 \(\pm\) 2.3 \({}^{\text{c}}\) \\ Sea/seaweed odor & 1.1 \(\pm\) 1.0 \({}^{\text{bc}}\) & 0.6 \(\pm\) 0.9 \({}^{\text{c}}\) & 1.1 \(\pm\) 1.1 \({}^{\text{bc}}\) & 2.0 \(\pm\) 1.6 \({}^{\text{ab}}\) & 2.2 \(\pm\) 1.4 \({}^{\text{a}}\) & 2.1 \(\pm\) 1.6 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  \The PLS correlation loading plot found in supplementary materials (Figure S2) showed a correlation between odor and taste intensity and methional, trimethylamine (TMA), and 3-methylbutanal. Methional has such a low odor threshold that it could be a significant compound affecting the odor and taste intensity.