Instrumental Analysis of Seafood Flavour

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish (US)
Title of host publicationHandbook of Seafood Quality, Safety and Health Applications
Number of pages18
ISBN (Print)9781405180702
StatePublished - Sep 2 2010


  • Classic tandem GC-MS based method - most predominant
  • Complex flavour of seafood - important nonvolatile taste- and aroma-active components
  • Electron impact mass spectrometry (EI-MS) - common mass spectral technique used in flavour analysis
  • Headspace sampling techniques - taking advantage of aroma compound volatility
  • In-tube sorptive and headspace sorptive extractions - in field of food analysis
  • Instrumental analysis of seafood flavour
  • Solid phase microextraction (SPME), new technique for rapid, solventless extraction of volatile compounds
  • Static headspace sampling (SHS) - simplest among headspace techniques
  • Tandem GC-MS, technique of choice for analysis of volatile food flavour
  • Volatile (aroma) constituents - key to flavour perception

ASJC Scopus subject areas

  • General Biochemistry, Genetics and Molecular Biology
  • General Agricultural and Biological Sciences

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