Sensory description of varieties of dried stockfish

Abstract

Three different varieties of dried stockfish were analyzed: traditional, whole dry stockfish from Norway, rehydrated, vacuum packaged, newly thawed fillets of stockfish from Norway, and dry stockfish snacks, small pieces from Iceland. "Brainstorming" provides an overview of sensory words that are particularly important for describing a product or product group. Words that are most prominent in the word cloud are the words that are mentioned the most times by the assessors. The main odour sensory profile from dry stockfish is dominated of an odour from trimethylamine and some odour notes described as wetdogfur and ammonia. There were some minor differences depending on which dry stockfish variety that were evaluated. Traditional dry stockfish is described mainly with an odour of ammonia, trimethylamine, rubber, and, pungent. While rehydrated, vacuum packaged, thawed fillets of stockfish are described with trimethylamine and last dry stockfish snacks is described with trimethylamine, wetdogfur, sulphur, marine.