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.
|Title of host publication||Seafoods|
|Subtitle of host publication||quality, technology and nutraceutical applications|
|Editors||Cesarettin Alasalvar, Tony Taylor|
|Place of Publication||Berlin|
|Number of pages||17|
|Publication status||Published - 2002|