Fig. 1.

(A) Principal component analysis (PCA) and (B) Spider plot for the electronic tongue sensory score based on the taste sensing system for Pacific oysters (Crassostrea gigas) depurated at different salinities. The data were analyzed using a TS-5000Z electronic tongue (INSENT, Japan) with wide-area selection-specific artificial lipid membrane sensors. Initial taste: bitterness, astringency, umami, saltiness, aftertaste: richness. Control (Pro-depuration) was represented as standard and its taste features were calculated as ‘0′ by sensor response output.