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

Abstract

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.