Chapter 5. Instrumental Analysis of Seafood Flavour

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Hun Kim and
  2. Keith R. Cadwallader

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch5

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Kim, H. and Cadwallader, K. R. (2010) Instrumental Analysis of 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.ch5

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. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, USA

Publication History

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

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • instrumental analysis of seafood flavour;
  • complex flavour of seafood - important nonvolatile taste- and aroma-active components;
  • volatile (aroma) constituents - key to flavour perception;
  • headspace sampling techniques - taking advantage of aroma compound volatility;
  • static headspace sampling (SHS) - simplest among headspace techniques;
  • solid phase microextraction (SPME), new technique for rapid, solventless extraction of volatile compounds;
  • in-tube sorptive and headspace sorptive extractions - in field of food analysis;
  • Tandem GC-MS, technique of choice for analysis of volatile food flavour;
  • electron impact mass spectrometry (EI-MS) - common mass spectral technique used in flavour analysis;
  • classic tandem GC-MS based method - most predominant


This chapter contains sections titled:

  • Introduction

  • Isolation of volatile flavour compounds

  • Instrumental analysis of volatile flavour compounds

  • Conclusions

  • References