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Free‐choice flavour and odour profiling of fish spoilage: Does it achieve its objective?
Author(s) -
Quarmby Anthony R,
Ratkowsky David A
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740440110
Subject(s) - food spoilage , flavour , profiling (computer programming) , fish <actinopterygii> , principal component analysis , biochemical engineering , food science , computer science , biology , artificial intelligence , fishery , engineering , bacteria , genetics , operating system
Free‐choice odour and flavour profiling of fish spoiling under different regimes leads to a wide range of descriptors which are difficult to collate and quantify. An attempt was made to gain an insight into the spoilage process by applying a variety of analytical techniques to the profile data including cluster analysis, principal coordinates analysis and especially generalised Procrustes analysis. However, it was concluded that manipulation of free‐choice profiles does not provide any additional information about the spoilage of fish that cannot be obtained from analytical taste panels, simple chemical tests and a cursory examination of the profiles themselves.