ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon ( Salmo salar ) and Pacific bluefin tuna ( Thunnus orientalis ) using descriptive sensory analysis. A trained panel ( n = 8) developed species‐specific lexicons and evaluated appearance, aroma, flavor, and texture attributes on a 15‐point intensity scale. Salmon was characterized by moderate glossiness, a relatively clean fish flavor, and a viscoelastic texture transitioning into a pronounced mouth‐coating sensation. Conversely, tuna was distinguished by higher glossiness and redness, dominant marine and metallic notes, and a fibrous, anisotropic texture. These findings confirm that sashimi does not represent a uniform sensory category but comprises species‐specific sensory identities. The resulting lexicons provide structured sensory reference frameworks that may support quality assessment and future research involving raw seafood products.
Jung et al. (Wed,) studied this question.