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

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Seafoods — Quality, Technology and Nutraceutical Applications

Abstract

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.

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Authors
  1. John M. Grigor
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  2. Brenden J. Theaker
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  3. Cesarettin Alasalvar
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  4. William T. O’Hare
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  5. Zulfiqur Ali
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Editors and Affiliations

  1. Faculty of Health and Life Sciences Food Research Centre, University of Lincoln, Brayford Pool, LN6 7TS, Lincoln, UK

    Cesarettin Alasalvar  & Tony Taylor  & 

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© 2002 Springer-Verlag Berlin Heidelberg

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Grigor, J.M., Theaker, B.J., Alasalvar, C., O’Hare, W.T., Ali, Z. (2002). Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis. In: Alasalvar, C., Taylor, T. (eds) Seafoods — Quality, Technology and Nutraceutical Applications. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-09836-3_10

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  • DOI: https://doi.org/10.1007/978-3-662-09836-3_10

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-07635-0

  • Online ISBN: 978-3-662-09836-3

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