Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis

  • John M. Grigor
  • Brenden J. Theaker
  • Cesarettin Alasalvar
  • William T. O’Hare
  • Zulfiqur Ali


Volatile aroma compounds are generally regarded to be important parameters for determining the flavour quality and spoilage index in marine-based products. Although sensory assessment is desirable (provided it is carried out scientifically and correctly) it has limitations, including the study of flavour at the molecular level. Therefore an increasing emphasis has been placed on developing instrumentation and methods which can reliably identify and rapidly quantify key odourants in seafood, and studying how processing, abuse and storage can affect them. This chapter describes the major chemical classes of flavour compounds found in seafood and the methods available for their detection.


Electronic Nose Volatile Aroma Compound Piezoelectric Quartz Crystal Salmon Fillet Electronic Nose System 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag Berlin Heidelberg 2002

Authors and Affiliations

  • John M. Grigor
  • Brenden J. Theaker
  • Cesarettin Alasalvar
  • William T. O’Hare
  • Zulfiqur Ali

There are no affiliations available

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