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<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> Graphical abstract <p></p>

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

  • 期刊论文

  • 发表日期：

    2025年6月16日

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

摘要

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