Abstract
The effect of salinity on taste and odor characteristics of Pacific oyster (Crassostrea gigas) during depuration was investigated in this study. In combination with free amino acids (FAAs), 5'-nucleotides, and organic acids, electronic tongues were measured to evaluate the changes in taste-related compounds. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose were used to analyze the odor compounds of C. gigas at different depuration salinities. The results showed that bitter substances in C. gigas significantly decreased as salinity decreased. The equivalent umami concentration (EUC) was highest at a salinity of 29 g/L. The GC-IMS results were consistent with the electronic-nose test results. After low-salinity depuration, aldehyde and ketone levels were significantly reduced, and furan concentrations increased. In addition, multivariate analysis was used to determine the correlation between each component and flavor profile differences due to depuration at various salinities. Overall, salinity of 29 g/L could be optimal for oyster depuration.