Free-choice flavour and odour profiling of fish spoilage: Does it achieve its objective?
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 inclu...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1988, Vol.44 (1), p.89-98 |
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| container_title | Journal of the science of food and agriculture |
| container_volume | 44 |
| creator | Quarmby, Anthony R Ratkowsky, David A |
| description | 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. |
| doi_str_mv | 10.1002/jsfa.2740440110 |
| format | Article |
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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.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740440110</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; Fish and seafood industries ; fish spoilage ; Flavour profiling ; Food industries ; free choice ; Fundamental and applied biological sciences. Psychology ; gemfish ; generalised Procrustes analysis ; Marine ; odour profiling ; Rexea solandri</subject><ispartof>Journal of the science of food and agriculture, 1988, Vol.44 (1), p.89-98</ispartof><rights>Copyright © 1988 John Wiley & Sons, Ltd</rights><rights>1988 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4500-4e79272442592b0b779ae07435ace295022d82d3e3c07ca06f6af5bfd0c21ee73</citedby><cites>FETCH-LOGICAL-c4500-4e79272442592b0b779ae07435ace295022d82d3e3c07ca06f6af5bfd0c21ee73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740440110$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740440110$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27846,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7641535$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Quarmby, Anthony R</creatorcontrib><creatorcontrib>Ratkowsky, David A</creatorcontrib><title>Free-choice flavour and odour profiling of fish spoilage: Does it achieve its objective?</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>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.</description><subject>Biological and medical sciences</subject><subject>Fish and seafood industries</subject><subject>fish spoilage</subject><subject>Flavour profiling</subject><subject>Food industries</subject><subject>free choice</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gemfish</subject><subject>generalised Procrustes analysis</subject><subject>Marine</subject><subject>odour profiling</subject><subject>Rexea solandri</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1988</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqNkc1vEzEQxS0EEqH0zNUSiNu24681hgMqbdOCoiJUENwsxztuHLbrYCeB_vd4laoILvTkOfzeezN-hDxjcMAA-OGyBHfAtQQpgTF4QCYMjG4AGDwkk0rwRjHJH5MnpSwBwJi2nZBv04zY-EWKHmno3TZtMnVDR1M3TqucQuzjcEVToCGWBS2rFHt3ha_pScJC45o6v4i4xToWmuZL9Ou4xbdPyaPg-oL7t-8e-TI9_Xx83sw-nr0_Ppo1XiqARqI2XHMpuTJ8DnOtjUPQUijnkRtV1-5e8U6g8KC9gza0Lqh56MBzhqjFHnm5862r_thgWdvrWDz2vRswbYplihtdj70HyASXSlXw-T_gsn7FUI-wTIBgXGk95h7uKJ9TKRmDXeV47fKNZWDHQuxYiP1TSFW8uPV1xbs-ZDf4WO5kupVMiTH-zQ77GXu8-Z-r_XA5PforpNmpY1njrzu1y99tq4VW9uvFmX03u2jPL80n24rftsip5w</recordid><startdate>1988</startdate><enddate>1988</enddate><creator>Quarmby, Anthony R</creator><creator>Ratkowsky, David A</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>1988</creationdate><title>Free-choice flavour and odour profiling of fish spoilage: Does it achieve its objective?</title><author>Quarmby, Anthony R ; Ratkowsky, David A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4500-4e79272442592b0b779ae07435ace295022d82d3e3c07ca06f6af5bfd0c21ee73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1988</creationdate><topic>Biological and medical sciences</topic><topic>Fish and seafood industries</topic><topic>fish spoilage</topic><topic>Flavour profiling</topic><topic>Food industries</topic><topic>free choice</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gemfish</topic><topic>generalised Procrustes analysis</topic><topic>Marine</topic><topic>odour profiling</topic><topic>Rexea solandri</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Quarmby, Anthony R</creatorcontrib><creatorcontrib>Ratkowsky, David A</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Quarmby, Anthony R</au><au>Ratkowsky, David A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Free-choice flavour and odour profiling of fish spoilage: Does it achieve its objective?</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1988</date><risdate>1988</risdate><volume>44</volume><issue>1</issue><spage>89</spage><epage>98</epage><pages>89-98</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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. 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| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 1988, Vol.44 (1), p.89-98 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15297099 |
| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| subjects | Biological and medical sciences Fish and seafood industries fish spoilage Flavour profiling Food industries free choice Fundamental and applied biological sciences. Psychology gemfish generalised Procrustes analysis Marine odour profiling Rexea solandri |
| title | Free-choice flavour and odour profiling of fish spoilage: Does it achieve its objective? |
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