Quantification of the Flavor and Taste of Gonads from the Sea Urchin Using GC-MS and a Taste-Sensing System.

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.

Odor-active compounds from the gonads of Mesocentrotus nudus sea urchins fed Saccharina japonica kelp.

Gonad size, color, texture and taste of Mesocentrotus nudus sea urchins collected from a barren can be improved by a short-term cage culture while being fed fresh Saccharina japonica kelp during May-July. We investigated the effect of S. japonica feeding during May-July on the improvement of gonad flavor in M.