A flavour chemist who has been analysing the taste of seafood says regional variations affect the flavours of foods such as oysters.
Dr Heather Smyth from the University of Queensland has been in South Australia working to help Eyre Peninsula seafood producers better describe their products to consumers both locally and internationally.
She said the latest seafood analysed was the region's Coffin Bay oyster.
"There are major flavour differences between the oysters we're tasting," she explained.
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