Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-06-16 DOI:10.1007/s00217-025-04788-w

Fabrizio Cincotta, Maria Merlino, Antonella Verzera, Francesco Tiralongo, Marco Torre, Concetta Condurso

{"title":"Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area","authors":"Fabrizio Cincotta, Maria Merlino, Antonella Verzera, Francesco Tiralongo, Marco Torre, Concetta Condurso","doi":"10.1007/s00217-025-04788-w","DOIUrl":null,"url":null,"abstract":"<div><p>This research evaluated the odour volatiles, the sensory profile and the consumer acceptability of the invasive Atlantic Blue crab <i>Callinectes sapidus</i> Rathbun, 1896 of the Mediterranean Sea. Quantitative Descriptive sensory Analysis (QDA) and Headspace Solid-phase Microextraction coupled to Gas Chromatography–Mass Spectrometry (HSPME–GC–MS) analyses were conducted, and the results were related to consumer preference. Moreover, a comparative acceptability test against Norway lobster and Caramote prawn, two popular crustaceans consumed in the Mediterranean area, was performed, and the data were statistically elaborated. Many volatile compounds were identified in Blue crab meat, predominantly aliphatic alcohols, aldehydes, and ketones, showing a distinctive odour profile compared to other crustacean species. Sensory analysis revealed that the Blue crab had fish-like and marine odours and flavours, with notable sweetness, juiciness, and tenderness. Additionally, Blue crab was well appreciated by consumers when compared with the other crustaceans. The study provides novel and advanced information on consumer acceptance, offering valuable insights for the fisheries and food processing industries in the Mediterranean area.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 9","pages":"2719 - 2729"},"PeriodicalIF":3.2000,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-025-04788-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This research evaluated the odour volatiles, the sensory profile and the consumer acceptability of the invasive Atlantic Blue crab Callinectes sapidus Rathbun, 1896 of the Mediterranean Sea. Quantitative Descriptive sensory Analysis (QDA) and Headspace Solid-phase Microextraction coupled to Gas Chromatography–Mass Spectrometry (HSPME–GC–MS) analyses were conducted, and the results were related to consumer preference. Moreover, a comparative acceptability test against Norway lobster and Caramote prawn, two popular crustaceans consumed in the Mediterranean area, was performed, and the data were statistically elaborated. Many volatile compounds were identified in Blue crab meat, predominantly aliphatic alcohols, aldehydes, and ketones, showing a distinctive odour profile compared to other crustacean species. Sensory analysis revealed that the Blue crab had fish-like and marine odours and flavours, with notable sweetness, juiciness, and tenderness. Additionally, Blue crab was well appreciated by consumers when compared with the other crustaceans. The study provides novel and advanced information on consumer acceptance, offering valuable insights for the fisheries and food processing industries in the Mediterranean area.

Graphical abstract

查看原文本刊更多论文

地中海地区入侵蓝蟹calinectes sapidus ratthbun， 1896的感官特征和消费者可接受性

本研究评估了地中海入侵大西洋蓝蟹（Callinectes sapidus Rathbun, 1896）的气味挥发物、感官特征和消费者可接受性。定量描述性感官分析（QDA）和顶空固相微萃取耦合气相色谱-质谱（HSPME-GC-MS）分析，结果与消费者偏好有关。此外，还对地中海地区食用的两种常见甲壳类动物挪威龙虾和卡拉特对虾进行了比较可接受性试验，并对数据进行了统计阐述。在蓝蟹肉中发现了许多挥发性化合物，主要是脂肪醇、醛类和酮类，与其他甲壳类动物相比，它们具有独特的气味。感官分析显示，蓝蟹具有鱼类和海洋的气味和味道，具有明显的甜味、多汁性和柔嫩感。此外，与其他甲壳类动物相比，蓝蟹很受消费者的欢迎。这项研究提供了关于消费者接受度的新颖和先进的信息，为地中海地区的渔业和食品加工业提供了有价值的见解。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.