Correlation of extractive components and body index with taste in oyster Crassostrea gigas brands

Autor:	Ken Touhata, Ryuichi Miwa, Yuko Murata
Rok vydání:	2020
Předmět:	0106 biological sciences Taurine Taste Oyster biology Glycogen 010604 marine biology & hydrobiology fungi food and beverages 04 agricultural and veterinary sciences Aquatic Science biology.organism_classification 01 natural sciences chemistry.chemical_compound chemistry biology.animal Glycine 040102 fisheries 0401 agriculture forestry and fisheries Crassostrea Composition (visual arts) Food science Proline
Zdroj:	Fisheries Science. 86:561-572
ISSN:	1444-2906 0919-9268
DOI:	10.1007/s12562-020-01417-1
Popis:	We investigated the free amino acid (FAA) composition, glycogen content, and body index of 31 brands of oyster Crassostrea gigas to evaluate their taste graphically using a three-dimensional (3D) graph. Taurine was the most abundant FAA, followed by glutamic acid, glycine, alanine, and proline. Based on the sensory evaluation, oysters with a higher glycogen content were more often evaluated as “sweet” or “rich.” Furthermore, higher total FAA and serine (Ser) contents were associated with a higher probability that an oyster brand would be evaluated as “sweet” or “rich,” respectively. On a 3D graph correlating the taste of oyster brands with their total FAA, Ser, and glycogen contents, two new brands, “Amakoro-kaki” and “Atamakko-kaki,” were located within the strong sweet and rich taste group, which supported the findings of the sensory evaluations. Our results indicate that both richness and a refreshing sensation can be predicted from body index, glycogen content, and sensory evaluation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e8ee7baf6ea543396b95807819d3379e https://doi.org/10.1007/s12562-020-01417-1 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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