Comparing sensory and gas chromatographic profiles in aromas of boiled squid, prawn, and scallop using full factorial design

Aroma properties in boiled squid, prawn, and scallop were compared on the basis of data obtained from quantitative descriptive sensory analysis and GC-MS analysis. Aroma of boiled squid, prawn, and scallop were described using 10, 10, and 9 attributes, respectively. Among them, 5 and 4 were common in 3 and 2 species, respectively. Analysis of variance (ANOVA) applied for 5 commonly found attributes, including "sweet," "boiled corn," "sea breeze," "sour," and "irritant," indicated that pH was the most influential for generating them. Partial least squares regression (PLSR) models calculated using heavily loading gas chromatographic (GC) peaks were highly predictable. Several influential volatile components showed similar contribution to attributes regardless of species of seafood.