Abstract
A method for the objective assessment of sea urchin (Evechinus chloroticus) gonad characteristics was developed using descriptive analysis by a trained sensory panel. The influence of gender, diet, and storage under chilled conditions, on the sensory quality (appearance, odour, taste, flavour, texture, and aftertaste) of the gonads was investigated. Gender was found to be the major factor impacting on the sensory quality of E. chloroticus gonads. Testes had a sweet taste and dairy flavour, while ovaries had a bitter and sour taste, with an herbaceous and metallic flavour. Gonads obtained from sea urchins fed a diet high in the amino acids glutamate and glycine, were perceived as being sweeter than gonads obtained from urchins fed a diet high in valine and methionine, which had a marine and sulphur odour. Over 10 days of chilled storage, there was a significant decrease in fresh odour, sour taste, and dairy flavour of testes, while marine odour increased. Ovaries decreased in sour taste, and dairy, sulphur and metallic flavour, over storage time. The methodology and descriptive vocabulary of 35 terms developed from this study was successfully used to assess the sensory quality of E. chloroticus gonads, and could be adapted to other species of sea urchins.