Dear Rebecca
A bibliography follows. My own experience of odour/flavour and texture profiling of fish is that the procedures are more trouble than they are worth. Assessors do not use terms in the same way and you can not train them to do so - that is why free choice profiling was invented - and different terms will be used, even within an assessor, for what is probably the same sensation. Some assessors use a wide vocabulary of terms - the garrulous - and some a small vocabulary - the taciturn. The results are messy and multivariate procedures have to be used to reduce the size of the database, and even then, interpreting the results might not be easy.
Peter Howgate
Cardello, A.V., Sawyer, F.M., Maller, O. & Digman, L. 1982 Sensory evaluation of the texture and appearance of 17 species of North Atlantic fish. Journal of Food Science, 47, 1818_1823
Chambers, E. & Robel, A. 1993 Sensory characteristics of selected species of freshwater fish in retail distribution. Journal of Food Science, 58, 508_512, 561
Farmer, L.J., McConnell, J.M. & Kilpatrick, D.J. 2000 Sensory characteristics of farmed and wild Atlantic salmon. Aquaculture, 187, 105_125.
Fletcher, G.C. & Hodgson, J.A. 1988 Shelf_life of sterile snapper (Chrysophrys auratus).
Journal of Food Science, 53, 1327_1332.
Fletcher, G.C. & Statham, J.A. 1988 Deterioration of sterile chill_stored and frozen trumpeter fish (Lartidopsis forsteri). Journal of Food Science, 53, 1336_1339.
McGill, A.S., Howgate, P., Thomson, A.B., Smith, G.L., Ritchie, A. & Hardy, R. 1985 The flavour of white fish and the relationship between the chemical analyses and sensory data. In: Progress in Flavour Research. Proceedings of the 4th Weurman Flavour Research Symposium, Dourdan, France, 9_11 May 1984, J. Adda, ed., Elsevier Science Publishers B.V., Amsterdam, pp 149_164.
Ostrander, J., Martinsen, C., Liston, J. & McCullogh, J. 1976 Sensory testing of pen_reared salmon and trout. Journal of Food Science, 41, 386_390.
Prell, P.A. & Sawyer, F.M. 1988 Flavour profiles of 17 species of N. Atlantic fish. Journal of Food Science, 53, 1036_1042.
Quarmby, A.R. & Ratkowsky, D.A. 1988 Free_choice flavour and odour profiling of fish spoilage: does it achieve its objective. Journal of the Science of Food and Agriculture, 44, 89_98.
Ryder, J.M., Fletcher, G.C., Stec, M.G. & Seelye, R.J. 1993 Sensory, microbiological and chemical changes in hoki stored in ice. International Journal of Food Science and Technology; 28, 169_180.
Sawyer F.M., Cardello A.V. & Prell P.A. 1988 Consumer evaluation of the sensory properties of fish.
Journal of Food Science, 53, 12_18, 24.
Sawyer, F.M., Cardello, A.V., Prell, P.A., Johnson, E.A. & Segars, R.A. 1984 Sensory and instrumental evaluation of snapper and rockfish species. Journal of Food Science, 49(3), 727_733.
Scott, D.N., Fletcher, G.C., Charles, J.C. & Wong, R.J. 1992 Spoilage changes in the deep water fish, smooth oreo dory during storage in ice. International Journal of Food Science and Technology; 27, 577_587.
Shewan, J.M., MacIntosh, R.G., Tucker, C.G. & Ehrenberg, A.S.C. 1953 The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice.
Journal of the Science of Food and Agriculture, 4, 283_298.
Statham, J.A., Bremner, H.A. & Quarmby, A.R. 1985 Storage of morwong (Nemadactylus micropterus) in combinations of polyphosphate, potassium sorbate and carbon dioxide at 4 ºC.
Journal of Food Science, 50, 1580_1587.
Stohr, V., Joffraud, J.J., Cardinal, M. & Leroi, F. 2001 Spoilage potential and sensory profile associated with bacteria isolated from cold_smoked salmon. Food Research International, 34, 797_806.
Sylvia, G., Morrisey, M.T., Graham, T. & Garcia, S. 1995 Organoleptic qualities of farmed and wild salmon. Journal of Aquatic Food Product Technology, 4, 51_64
Trinchero, J.L,, Hernandez, D.R., Lopez, A.V., Bertola, G.E. & Moser, A.V. 1992 Application of quantitative descriptive analysis to determination of sensory profiles of striped weakfish (Cynoscion striatus), white croaker (Micropogonias furnieri) and Argentine squid (Illex argentinus).
Revista Espanola de Ciencia y Tecnologia de Alimentos, 32, 529_543
Vázquez, M.A., Lorenzo, R.A. & Cela, R. 2003 The use of an 'electronic nose' device to monitor the ripening process of anchovies. International Journal of Food Science and Technology, 38, 273_284.
Warm, K., Nielsen, J., Hyldig, G. & Martens, M. 2000 Sensory quality criteria for five fish species.
Journal of Food Quality, 23, 583_ 602.
Wu, Y.W., Rosati, R., Warner, K. & Brown, P. 2000 Growth, feed conversion, protein utilization, and sensory evaluation of Nile tilapia fed diets containing corn gluten meal, full_fat soy, and synthetic amino acids. Journal of Aquatic Food Product Technology, 9, 77_87.
----- Original Message -----
From: Robertson & Ross
To: Seafood Listserv
Sent: Tuesday, October 21, 2003 3:38 PM
Subject: Sensory lexicon
Dear Group:
We are looking for a lexicon of sensory terms for performing sensory evaluation on various species of cooked fish. Can someone direct us to a reference?
Thank you.
Rebecca Robertson
Robertson & Ross, Associates
210-13911 Maycrest Way
Richmond, B.C.
Canada V6V 2J4
Phone: (604)-270-4773
FAX: (604)-270-4748
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