Laboratory of Marine Plant Ecology, Graduate School of Agricultural Science, Tohoku University, Aza-Aoba, Aramaki, Aoba, Sendai, Miyagi 980-0845, Japan.
Riken Food Co., Ltd., Miyauchi, Tagajyo, Miyagi 985-0844, Japan.
Sensors (Basel). 2020 Dec 8;20(24):7008. doi: 10.3390/s20247008.
Sea urchin gonads are a delicious seafood item of high commercial value. Our past studies have revealed that the gonads of the sea urchin fed the basal frond portion of fresh kelp (BS) or the sporophylls of fresh (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 (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 collected from an 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 bed and the barren. The most marketable 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.
海胆性腺是一种具有高商业价值的美味海鲜。我们过去的研究表明，在 5 月至 7 月期间，以海带的基础叶片部分（BS）或新鲜孢子叶（SU）为食的海胆性腺质量较高。本研究使用气相色谱-质谱联用仪（GC-MS）和气相色谱-嗅闻技术以及味觉感应系统，比较了 BS 和 SU 性腺与非喂食性腺（NF）的风味和口感。通过估计强度的味觉（EIT）数据与 7 月从养殖床（渔场）和无养殖区收集的性腺进行比较。BS 和 SU 的性腺释放出丁酸乙酯特有的宜人绿色、酸味和果香，这些是高质量性腺的特征性基本风味成分。与 NF、养殖床和无养殖区相比，BS 和 SU 的性腺具有强烈的鲜味。最具市场价值的性腺被评估为具有丁酸乙酯的绿色和果香、苯甲醛的甜味香气、EIT > 13.8 的鲜味、EIT < 3.1 的苦味以及不含任何来自含硫化合物的不愉快硫磺气味。
