ArticleFrontiers in physiology2021
Molecular Basis of Taste and Micronutrient Content in Kumamoto Oysters (
Article in Frontiers in physiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 13 citations in OpenAlex.
- Comparative Analysis of Umami Substances and Potential Regulatory Genes in Six Economic Bivalves.Foods (Basel, Switzerland) · 2025Article
- Effect of Different Regional Characteristics of Spawning and Growing Sites on Growth and Taste of Pacific Oyster,Development & reproduction · 2024Article
- Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) onMolecules (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
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Abstract
Oysters are the most extensively cultivated bivalves globally. Kumamoto oysters, which are sympatric with Portuguese oysters in Xiangshan bay, China, are regarded as particularly tasty. However, the molecular basis of their characteristic taste has not been identified yet. In the present study, the taste and micronutrient content of the two oyster species were compared. Portuguese oysters were larger and had a greater proportion of proteins (48.2 ± 1.6%), but Kumamoto oysters contained significantly more glycogen (21.8 ± 2.1%;
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