We investigated the free amino acid (FAA) composition, glycogen content, and body index of 31 brands of oyster Crassostrea gigas to evaluate their taste graphically using a three-dimensional (3D) graph. Taurine was the most abundant FAA, followed by glutamic acid, glycine, alanine, and proline. Based on the sensory evaluation, oysters with a higher glycogen content were more often evaluated as “sweet” or “rich.” Furthermore, higher total FAA and serine (Ser) contents were associated with a higher probability that an oyster brand would be evaluated as “sweet” or “rich,” respectively. On a 3D graph correlating the taste of oyster brands with their total FAA, Ser, and glycogen contents, two new brands, “Amakoro-kaki” and “Atamakko-kaki,” were located within the strong sweet and rich taste group, which supported the findings of the sensory evaluations. Our results indicate that both richness and a refreshing sensation can be predicted from body index, glycogen content, and sensory evaluation.

中文翻译：

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牡蛎Crassostrea gigas品牌中提取成分和体质指数与口感的相关性

我们研究了 31 个品牌的牡蛎巨牡蛎的游离氨基酸 (FAA) 组成、糖原含量和体指数，以使用三维 (3D) 图以图形方式评估它们的味道。牛磺酸是最丰富的 FAA，其次是谷氨酸、甘氨酸、丙氨酸和脯氨酸。根据感官评价，糖原含量较高的牡蛎更常被评价为“甜”或“丰富”。此外，较高的 FAA 和丝氨酸 (Ser) 总含量与牡蛎品牌分别被评估为“甜”或“丰富”的可能性更高有关。在将牡蛎品牌的味道与其总 FAA、Ser 和糖原含量相关联的 3D 图表上，两个新品牌“Amakoro-kaki”和“Atamakko-kaki”位于强烈的甜味和浓郁口味组中，支持感官评价的结果。