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Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish: chemical and sensory assessment of lipid-derived volatiles.

Author(s) : Ifremer, FIOM, JENSEN B., REFSGAARD H. H. F., OLAFSDOTTIR G.

Summary

An overview is given of various methods used for isolating and analyzing volatile components from seafood. Examples are given of static (direct) and dynamic (purge-and-trap) headspace methods, and of extraction and distillation methods. Approaches to the quantification of volatiles are presented. Relations between the instrumentally measured volatiles and their sensory significance are discussed.

Details

Original title: Headspace and extraction methods for analysis of volatile and semivolatile compounds in fish: chemical and sensory assessment of lipid-derived volatiles.
Record ID : 1999-0286
Languages: English
Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
Publication date: 1997/11/12
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Extraction; Chemical analysis; Deterioration; Process; Fish; Volatile compound; Organic compound