Chapter 4. Sensometric and Chemometric Approaches to Seafood Flavour

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Kae Morita and
  2. Tetsuo Aishima

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch4

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Morita, K. and Aishima, T. (2010) Sensometric and Chemometric Approaches to Seafood Flavour, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch4

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Chemometrics and Sensometrics Laboratory Ltd., Tokyo, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • sensometric and chemometric approaches - to seafood flavour;
  • seafood consumption - increasing rapidly and globally;
  • polyunsaturated fatty acids (PUFA);
  • quantitative descriptive analysis (QDA®) and its derivative methods - sensory profiles of foods and drinks;
  • aromas in cooked seafood, affected by factors - as species, seafood body, pH, ingredients and heating conditions;
  • response surface, a three- or multidimensional curvature surface;
  • factor combinations for 32 FFD - for squid samples;
  • pattern recognition techniques, two categories - unsupervised and supervised techniques;
  • multivariate regression analysis - MLR, classical and popular multivariate regression analysis;
  • chemometric techniques, applied for extracting information - from complicated chemical data

Summary

This chapter contains sections titled:

  • Introduction

  • Sensometric approach to seafood flavour

  • Chemometric approach to seafood flavour

  • Conclusions

  • References