Taste Profile Characterization of Chinese Mitten Crab (Eriocheir sinensis) Meat Using Electronic Tongue Analysis

An SA402B taste sensing system (electronic tongue) was used to evaluate the meat taste characteristics of three groups of Chinese mitten crab Eriocheir sinensis (H. Milne Edwards, 1853): those from the native culture area in the Yangchcng Lake, Yangcheng Lake-labeled crabs from the market, and those from aquaculture ponds. The electronic tongue data showed that umami was the most predominant taste in the steamed meat, followed by sweetness. The aftertaste of umami was clearly observed in all crab meat samples. Saltiness and bitterness varied widely depending on the geographic origin. There was only a little aftertaste of bitterness and no discernable sourness, astringency, or aftertaste of astringency. Principal component analysis (PCA) exhibited a clear grouping trend among the three crab groups. Linear discriminant analysis revealed that the crab groups can be separated from each other with 100% accuracy on the basis of the aforementioned measurable taste values. The taste sensing system can accurately profile the taste characteristics of crabs native to Yangcheng Lake, those marketed as Yangcheng Lake-labeled crabs, and those of pond-cultured crabs.