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

Research output: Chapter in Book/Report/Conference proceedingChapter

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.
Original languageEnglish
Title of host publicationSeafoods
Subtitle of host publicationquality, technology and nutraceutical applications
EditorsCesarettin Alasalvar, Tony Taylor
Place of PublicationBerlin
PublisherSpringer-Verlag
Pages105-121
Number of pages17
Edition1
ISBN (Electronic)9783662098363
ISBN (Print)9783642076350
DOIs
Publication statusPublished - 2002
Externally publishedYes

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  • Cite this

    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 C. Alasalvar, & T. Taylor (Eds.), Seafoods: quality, technology and nutraceutical applications (1 ed., pp. 105-121). Springer-Verlag. https://doi.org/10.1007/978-3-662-09836-3_10