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

Fingerprint

Flavors
Odors
Flavor compounds
Spoilage
Processing
Electronic nose

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). Berlin: Springer-Verlag. https://doi.org/10.1007/978-3-662-09836-3_10
Grigor, John M. ; Theaker, Brenden J. ; Alasalvar, Cesarettin ; O'Hare, William T. ; Ali, Zulfiqur. / Analysis of seafood aroma/odour by electronic nose technology and direct analysis. Seafoods: quality, technology and nutraceutical applications. editor / Cesarettin Alasalvar ; Tony Taylor. 1. ed. Berlin : Springer-Verlag, 2002. pp. 105-121
@inbook{e58a85cbdda8466796bdae068ed44b3f,
title = "Analysis of seafood aroma/odour by electronic nose technology and direct analysis",
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.",
author = "Grigor, {John M.} and Theaker, {Brenden J.} and Cesarettin Alasalvar and O'Hare, {William T.} and Zulfiqur Ali",
year = "2002",
doi = "10.1007/978-3-662-09836-3_10",
language = "English",
isbn = "9783642076350",
pages = "105--121",
editor = "Cesarettin Alasalvar and Tony Taylor",
booktitle = "Seafoods",
publisher = "Springer-Verlag",
edition = "1",

}

Grigor, JM, Theaker, BJ, Alasalvar, C, O'Hare, WT & 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 edn, Springer-Verlag, Berlin, pp. 105-121. https://doi.org/10.1007/978-3-662-09836-3_10

Analysis of seafood aroma/odour by electronic nose technology and direct analysis. / Grigor, John M.; Theaker, Brenden J.; Alasalvar, Cesarettin; O'Hare, William T.; Ali, Zulfiqur.

Seafoods: quality, technology and nutraceutical applications. ed. / Cesarettin Alasalvar; Tony Taylor. 1. ed. Berlin : Springer-Verlag, 2002. p. 105-121.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Analysis of seafood aroma/odour by electronic nose technology and direct analysis

AU - Grigor, John M.

AU - Theaker, Brenden J.

AU - Alasalvar, Cesarettin

AU - O'Hare, William T.

AU - Ali, Zulfiqur

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

U2 - 10.1007/978-3-662-09836-3_10

DO - 10.1007/978-3-662-09836-3_10

M3 - Chapter

SN - 9783642076350

SP - 105

EP - 121

BT - Seafoods

A2 - Alasalvar, Cesarettin

A2 - Taylor, Tony

PB - Springer-Verlag

CY - Berlin

ER -

Grigor JM, Theaker BJ, Alasalvar C, O'Hare WT, Ali Z. Analysis of seafood aroma/odour by electronic nose technology and direct analysis. In Alasalvar C, Taylor T, editors, Seafoods: quality, technology and nutraceutical applications. 1 ed. Berlin: Springer-Verlag. 2002. p. 105-121 https://doi.org/10.1007/978-3-662-09836-3_10