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An objective method of evaluating raw tuna quality was developed based on the volatile profile pattern obtained by gas chromatography. Five component; of the volatile profile showed a significant correlation to the raw tuna quality evaluated organoleptically. A chemical quality index, (Q.I.) was developed on commercially available tuna using the concentration of five components: ethanol, propanol, butanol, hexanal, and 1–pentene–3–ol. Quality designation of raw tuna using the Q.I. index resulted in a more accurate classification than the orgganoleptic method.
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HUMAN et al. (1981) studied this question.
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