Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan

Umami synergy as the scientific principle behind taste-pairing champagne and oysters

“…The contents of Glu were found to be 160 mg/100 g and 257 mg/100 g for Crassostrea gigas and Ostrea edulis, respectively. These findings are somewhat in consistence with Yuasa et al 38 who found a Glu content of 126 mg/100 g in Crassostrea gigas and 146 mg/100 g in Crassostrea nippona. Yoneda et al 35 also investigated the content of Glu in Crassostrea gigas and found it to be 40-190 mg/100 g, depending on season, being highest in the summer.…”

“…It is, however, likely that both champagne companies and oyster producers have non-disclosed data for internal company use. Some sparse data are available regarding FAA in Pacific oysters [33][34][35][36][37][38] but to the best of our knowledge no data has been reported for the content of free nucleotides. Similarly, there appears to be no previously published data for FAA and free nucleotides in the European oyster.…”

Molecular Basis of Taste and Micronutrient Content in Kumamoto Oysters (Crassostrea Sikamea) and Portuguese Oysters (Crassostrea Angulata) From Xiangshan Bay

“…Kumamoto oysters tend to be deeper cupped and are regarded as tastier compared to other cultured species, because their meat retains a firm texture even during the summer season (Sekino, 2009) and according to local oyster farmers, C. sikamea seems to have better taste and special flesh color. Oysters are rich in protein, glycogen, free amino acids, polyunsaturated fatty acids, volatile organic compounds, trace elements, and minerals; moreover, they are highly edible and are purported to have medicinal properties (Dridi et al, 2007;Pogoda et al, 2013;Yuasa et al, 2018). The nutrient composition of different oyster species has been extensively studied in many areas (Oliveira et al, 2006;Pogoda et al, 2013;van Houcke et al, 2016;Qin et al, 2018;Yuasa et al, 2018;Zhu et al, 2018;Lin et al, 2019).…”

“…Oysters are rich in protein, glycogen, free amino acids, polyunsaturated fatty acids, volatile organic compounds, trace elements, and minerals; moreover, they are highly edible and are purported to have medicinal properties (Dridi et al, 2007;Pogoda et al, 2013;Yuasa et al, 2018). The nutrient composition of different oyster species has been extensively studied in many areas (Oliveira et al, 2006;Pogoda et al, 2013;van Houcke et al, 2016;Qin et al, 2018;Yuasa et al, 2018;Zhu et al, 2018;Lin et al, 2019). Biochemical characteristics, volatile organic compounds, taste, and micronutrients vary among species (van Houcke et al, 2016;Yuasa et al, 2018;Lin et al, 2019), strains or brands of the same species (Zhu et al, 2018;Murata et al, 2020), tissues (Liu et al, 2013(Liu et al, , 2020, ploidy levels (Qin et al, 2018), and even culture conditions (Pennarun et al, 2003;van Houcke et al, 2017;Bi et al, 2021).…”

“…The nutrient composition of different oyster species has been extensively studied in many areas (Oliveira et al, 2006;Pogoda et al, 2013;van Houcke et al, 2016;Qin et al, 2018;Yuasa et al, 2018;Zhu et al, 2018;Lin et al, 2019). Biochemical characteristics, volatile organic compounds, taste, and micronutrients vary among species (van Houcke et al, 2016;Yuasa et al, 2018;Lin et al, 2019), strains or brands of the same species (Zhu et al, 2018;Murata et al, 2020), tissues (Liu et al, 2013(Liu et al, , 2020, ploidy levels (Qin et al, 2018), and even culture conditions (Pennarun et al, 2003;van Houcke et al, 2017;Bi et al, 2021). While Kumamoto oysters seem to have a unique taste (Lin et al, 2019), the molecular basis underlying this characteristic remains unknown.…”