Monthly Changes and Yearly Comparisons in the Taste of Pacific Oysters（Crassostrea gigas）Cultured in the Okayama Prefecture

Abstract

Pacific oysters (Crassostrea gigas) cultured in the Okayama Prefecture were evaluated using a taste sensing system to assess potential monthly changes and year-on-year comparisons in their taste. The system revealed significant seasonal differences in the taste values of bitterness, umami, saltiness, and umami richness. Principal component analysis and cluster analysis applied to the data revealed that oysters harvested from September to March were relatively rich in umami. Furthermore, the system revealed that the taste values of saltiness and umami richness were relatively high in the three experimental years and corresponded to the sensory evaluation. These results indicate clear monthly changes in the umami and saltiness taste attributes of Okayama-grown Pacific oysters. Moreover, Okayama-grown oysters are believed to possess higher saltiness and umami richness than oysters grown in other prefectures.