# Fermented Cashew Nut Cheese Alternative Supplemented with _Chondrus crispus_ and _Porphyra_ sp.
## 3 Results and Discussion
### Flash Profile Methodology
In red seaweeds, the formation of apocarotonoids such as \(\beta\)-ionone contributes significantly for the aroma of algae and marine environments [69], as suggested by terms such seaweeds, shellfish, and sea air. The fishy aroma of _nam pla_ may arise from compounds such as 1-octen-3-one, from various aldehydes; for example, when combined, hexanal, (\(2E\),\(AE\))-decadien and (\(2E\),\(AE\))-heptdalenal, heptanal can create a strong and penetrating fishy odor, often associated with seaweeds [70]. Furthermore, dry herbs described for FCNCA-P can be associated with a green odor related to esters [71]. The results for flavor (\(c\)) show that FCNCA-C was mainly characterized by bread and nauseating; FCNCA-CC by sour; and FCNCA-P by Dulse, Nori, and spices. It can be inferred that some of the panelists, despite being trained, were confused about the flavor of seaweeds, since FCNCA-P was described as Dulse (_Palmaria palmata_) and Nori (_Porphura_ sp. ), which is quite understandable, as sometimes aromas and flavors can be very complex and difficult to distinguish from each other. Another term attributed to FCNCA-P, namely,'spices', is related to carboxylic acids [71]. Regarding texture (\(d\)), FCNCA-C was characterized mainly by cohesiveness, hardness, and adhesiveness, while FCNCA-CC by terms such as arenaceous, dry, hardness of particles, and light, and FCNCA-P by brittle. \begin{table}
\begin{tabular}{c c} \hline \hline
**Attributes** & **Rc (\%)** \\ \hline Appearance & 33.8\% \\ Aroma & 31.2\% \\ Flavor & 29.1\% \\ Texture & 11.6\% \\ After-taste & 23.4\% \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Consensus index (Rc (%)) determined among the panelists for each attribute (appearance, aroma, flavor, texture, and after-taste) of the fermented cashew nut cheese alternatives. Figure 3: Biplot map of Generalized Procrustes Analysis (GPA) performed on Flash Profile (FP) data and the lexicon used to describe the various attributes of the fermented cashew nut cheese alternatives at the F\({}_{1}\) and F\({}_{2}\) dimensions: (**a**) appearance; (**b**) aroma; (**c**) flavor; (**d**) texture; and (**e**) after-taste. Dry and brittle terms described for FCNCA-CC and FCNCA-P also comply with the founded hardness values, namely, 7.90 and 9.69 N, respectively. Particle hardness for FCNCA-CC can be attributed to the texture of _C. crispus_, which is generally firm or cartilaginous-like [72]. On the other hand, the size of the particles (2.87 mm) may also have influenced the sensation described. For after-taste _(e)_, FCNCA-C is characterized by several terms, such as aromatic persistence (temporal), lactic fat, nutty fat, and dry fruits. In contrast, FCNCA-CC is characterized by acidic and rancid, and FCNCA-P by bitter, Dulse, Nori, smoked, and sour. During the fermentation, lactic acid is produced through sugar metabolism, which is responsible for the increasing sourness as the sweetness reduces [58]. In general, the supplementation of food products with seaweeds compromises their sensory attributes due to the appearance of off-flavors [73], for example, rancidity, as described for FCNCA-CC. This rancidity can be attributed to aldehydes, including heptanal and octanal, which contribute to undesirable rancid odor and flavor during spoilage of fat and fatty foods [74; 75]. Also, aldehydes such as heptanal and 2-octenal are associated with'smoked' and'sour' [75], respectively, both attributed to FCNCA-P. In summary, seaweeds have a decisive role in various attributes, especially aroma, flavor, and after-taste, which changed the descriptions of all the attributes, making it possible to distinguish FCNCAs clearly.