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

Abstract In this study, we characterized, for the first time, the taste and typical micronutrient content of rock oysters ( Crassostrea nippona ) and compared these to those of Pacific oysters ( Crassostrea gigas ). Rock oysters were collected in July and August and Pacific oysters in December 2015 in Japan. All samples were homogenized using a blender and Polytron homogenizer. In the rock oysters, some taste qualities, such as initial tastes (acidic bitterness, umami, and saltiness) and richness of aftertaste, were higher than in Pacific oysters (determined by Taste Sensing System) ( P P P 2 , vitamin B 12 , zinc, and taurine content in rock oysters were higher than in Pacific oysters ( P