Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus 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 Mesocentrotus nudus fed the basal frond portion of fresh Saccharina kelp (BS) or the sporophylls of fresh Undaria (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 M. nudus (NF) using gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC)-sniffing techniques, and a taste-sensing system. Data of the estimated intensity of taste (EIT) were compared with assessment of gonads from M. nudus collected from an Eisenia bed (fishing ground) and a barren in July. Gonads from both BS and SU released pleasant green, sour, and fruity aromas characteristic of butyl acetate, which are here recognized essential flavor components of high-quality gonads. The gonads of BS and SU had a strong umami taste compared to those of NF, and the Eisenia bed and the barren. The most marketable M. nudus gonads were assessed to be those with green and fruity aromas from butyl acetate, sweet aroma from benzaldehyde, umami EIT > 13.8, bitterness EIT < 3.1, and without any unpleasant sulfurous odor from sulfur-containing compounds.

Potential of Sea Urchin Mesocentrotus nudus as a Target Catch Species in the Pacific Ocean off Eastern Hokkaido, Japan.

Scientific reports on the distribution of Mesocentrotus nudus in Hokkaido are limited from Cape Soya to Cape Erimo along the coast of the Sea of Japan; however, fishery statistics show that its distribution has extended to the Sea of Okhotsk and Pacific Ocean off Hokkaido. In 2021, large-scale harmful algal blooms (HABs) occurred in the Pacific Ocean off eastern Hokkaido, resulting in the massive die-off of marine organisms, including M. nudus. This study aimed to redefine the distribution of M. nudus in the Pacific Ocean off eastern Hokkaido after the HABs. Field surveys were conducted in July, August, and December 2023 in Akkeshi, the site farthest from Cape Soya among the areas where irregular catches of M. nudus have been recorded in eastern Hokkaido, and the distribution of this species was confirmed in August and December. All sea urchins collected were >6 years of age, indicating that they survived the HABs. High gonad indices and spermatozoa-filled gonads were observed in the sea urchins collected in December, suggesting that the reproductive cycle of M. nudus in Akkeshi may be close to that observed in specimens off Wakkanai, Cape Soya. Warming trends may cause population increases in the future.

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. nudus collected from a barren. After feeding, we analyzed the odor-active volatile organic compounds (VOCs) from the gonads using gas chromatography-mass spectrometry and GC-sniffing analyses and compared to those from the gonads of wild sea urchins from an Eisenia kelp bed (fishing ground) and a barren. A total of 48 VOCs were detected from the gonads of cultured and wild sea urchins. Of them, a larger number of odor-active compounds were detected in the gonads of cultured sea urchins (25) than in those from the Eisenia bed (14) and the barren (6). Dimethyl sulfide from the gonads of sea urchins from the barren was described as having a strong, putrid odor. Sea urchin-like aromas were attributed to 2-butanol, 2-ethylhexanol, benzaldehyde and ethylbenzene from the gonads of cultured sea urchin and those of the Eisenia bed. Kelp feeding decreased the putrid odor from dimethyl sulfide, and enhanced pleasant, sweet aromas.