Sensory Analysis of Taste‐Active Components in the Extract of Boiled Snow Crab Meat

A synthetic extract, prepared from 44 pure chemicals on the basis of the analytical data on the leg meat extract of the boiled snow crab, Chionoecetes opilio , satisfactorily reproduced the taste of the natural extract except for a slight lack of body and mildness. A series of taste panel assessments on synthetic extracts prepared by omitting or adding extractive component(s) were carried out by a triangle difference test and changes in taste profile were assessed. Only 12 components, Ala, Arg, Glu, Gly, glycine betaine, AMP, CMP, GMP, Na + , K + , Cl − , and PO 4 3‐ , were found to contribute more or less toward producing the characteristic taste of the snow crab.