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

doi:10.1007/978-3-662-09836-3_10

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 proceeding › Chapter

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 language	English
Title of host publication	Seafoods
Subtitle of host publication	quality, technology and nutraceutical applications
Editors	Cesarettin Alasalvar, Tony Taylor
Place of Publication	Berlin
Publisher	Springer-Verlag
Pages	105-121
Number of pages	17
Edition	1
ISBN (Electronic)	9783662098363
ISBN (Print)	9783642076350
DOIs	https://doi.org/10.1007/978-3-662-09836-3_10
Publication status	Published - 2002
Externally published	Yes

Keywords

High performance liquid chromatography
Indole
Hydroperoxide
Butanol
Fishing

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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

Cite this

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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.",

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language = "English",

isbn = "9783642076350",

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Analysis of seafood aroma/odour by electronic nose technology and direct analysis. / Grigor, John M.; Theaker, Brenden J.; Alasalvar, Cesarettin et al.

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 proceeding › Chapter

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 -

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

Abstract

Keywords

UN SDGs

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