Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 505821
Title Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis)
Author(s) Houcke, Jasper van; Altintzoglou, Themistoklis; Stieger, Markus; Linssen, Jozef; Luten, Joop
Source Journal of Aquatic Food Product Technology (2016). - ISSN 1049-8850 - 7 p.
Department(s) Food Quality and Design
Chair Sensory Science and Eating Behaviour
IMARES Aquaculture
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) attributes - consumer study - Crassostrea gigas - Ostrea edulis - preference - sensory properties

Experts in the oyster supply chain (farmers, retailers, and gourmet chefs) in The Netherlands have suggested that the European flat oyster (Ostrea edulis) has superior sensory qualities compared to the Pacific cupped oyster (Crassostrea gigas). However, scientific evidence is lacking. The aim of this study was to evaluate consumer preferences for these two oyster species and to determine the sensory properties of both species by consumers. Two-alternative forced choice tests were performed with the oysters involving a panel of 74 naïve consumers. No significant differences in preferences between the oyster species were observed by the consumers. Nine sensory attributes of both oyster species were evaluated. Consumers did not observe significant differences between species in the sensory attributes: overall odor intensity, sea odor, mud odor, sweetness, pungency, and firmness. The Pacific cupped oyster was perceived as significantly saltier and more intense in greenness than the European flat oyster. We concluded that only a few sensory properties of the European flat oyster and the Pacific cupped oyster are perceived as being different by untrained consumers.

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