Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC-MS and a Taste-Sensing System

被引：7

作者：

Takagi, Satomi ^{[1
,6
]}

Sato, Yoichi ^{[2
,3
]}

Murata, Yuko ^{[4
]}

Kokubun, Atsuko ^{[5
]}

Touhata, Ken ^{[4
,7
]}

Ishida, Noriko ^{[4
,8
]}

Agatsuma, Yukio ^{[1
]}

机构：

[1] Tohoku Univ, Grad Sch Agr Sci, Lab Marine Plant Ecol, Aoba Ku, Sendai, Miyagi 9800845, Japan

[2] Riken Food Co Ltd, Tagajo, Miyagi 9850844, Japan

[3] RIKEN, Nishina Ctr Accelerator Based Sci, Wako, Saitama 3510198, Japan

[4] Japan Fisheries Res & Educ Agcy, Natl Res Inst Fisheries Sci, Kanazawa Ku, Yokohama, Kanagawa 2368648, Japan

[5] RIKEN Vitamin Co Ltd, Qual Assurance Div, Food Anal Lab, Soka, Saitama 3400002, Japan

[6] Kobe Univ, Res Ctr Inland Seas, Kobe, Hyogo 6578501, Japan

[7] Japan Fisheries Res & Educ Agcy, Fisheries Technol Inst, Kanazawa Ku, Yokohama, Kanagawa 2368648, Japan

[8] Japan Fisheries Res & Educ Agcy, Fisheries Resources Inst, Kanazawa Ku, Yokohama, Kanagawa 2368648, Japan

来源：

SENSORS | 2020年 / 20卷 / 24期

基金：

日本学术振兴会;

关键词：

sea urchin; gonad quality; GC– MS; taste-sensing system; Mesocentrotus nudus; GAS CHROMATOGRAPHY-OLFACTOMETRY; KELP SACCHARINA-JAPONICA; STRONGYLOCENTROTUS-NUDUS; AMINO-ACIDS; QUALITY; AQUACULTURE; BARREN; DIET;

D O I：

10.3390/s20247008

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Sea urchin gonads are a delicious seafood item of high commercial value. Our past studies have revealed that the gonads of the sea urchin Mesocentrotus nudus fed the basal frond portion of fresh Saccharina kelp (BS) or the sporophylls of fresh Undaria (SU) during May-July are of high-quality. The present study investigated the flavor and taste of BS and SU gonads in comparison with those from non-fed M. nudus (NF) using gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC)-sniffing techniques, and a taste-sensing system. Data of the estimated intensity of taste (EIT) were compared with assessment of gonads from M. nudus collected from an Eisenia bed (fishing ground) and a barren in July. Gonads from both BS and SU released pleasant green, sour, and fruity aromas characteristic of butyl acetate, which are here recognized essential flavor components of high-quality gonads. The gonads of BS and SU had a strong umami taste compared to those of NF, and the Eisenia bed and the barren. The most marketable M. nudus gonads were assessed to be those with green and fruity aromas from butyl acetate, sweet aroma from benzaldehyde, umami EIT > 13.8, bitterness EIT < 3.1, and without any unpleasant sulfurous odor from sulfur-containing compounds.

引用

页码：1 / 12

页数：12

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[1] Factors causing brown-colored gonads of the sea urchin Strongylocentrotus nudus in northern Honshu, Japan [J].