Abstract:

This study aimed to develop a list of descriptors to evaluate the quality of live bottom cultured scallop (Patinopecten
yessoensis). Firstly, 49 sensory candidates were screened from 90 participants by primary screening questionnaires, and the
candidates were further selected by measuring fungiform papillae density in their tongue, basic taste recognition ability,
detection threshold, and recognition threshold. A sensory panel of 9 assessors was finally built. One hundred and one
descriptive words were generated by the assessors for sensory evaluation of 6 scallop samples, and these terms were refined
to 32 by statistical methods. The 32 descriptors were further verified by daily sensory analysis of live scallops under different
storage conditions. The results of principal components analysis showed that the cumulative contribution rate of 2 principal
components reached 68%. The main flavor profile contributors were sweetness and freshness during the first day of storage.
The scallop samples can be discriminated by after-taste (AT-umami, AT-sweet, and AT-seafood) and taste (T-umami), while
the flavor during the later stage turned out to be associated with taste (T-bitter).

Key words: Patinopecten yessoensis, sensory evaluation, sensory descriptors