“…Many analytical methods have been developed for the quantification of volatile amines, including TMA and DMA, in seafood products, based on: colorimetry (AOAC, 1995); potentiometric detection (Adhoum et al, 2003;Dhaouadi, Monser, Sadok, & Adhoum, 2007); high performance liquid chromatography (HPLC) coupled with UV detectors (Alberto, Arena, & Nadra, 2002;Kaniou, Samouris, Mouratidou, Eleftheriadou, & Zantopoulos, 2001); gas chromatography-flame ionisation detection (GC-FID) (Chien, Uang, Kuo, Shih, & Jen, 2000;Fiddler, Doerr, & Gates, 1991;Li et al, 2004;Veciana-Nogues, Albala-Hurtado, Izquierdo-Pulido, & Vida-Carou, 1996); gas chromatography-mass spectrometry (GC-MS) (Mills, Walker, & Mughal, 1999); ion mobility spectrometry (IMS) (Karpas, Tilman, Gdalevsky, & Lorber, 2002); capillary electrophoresis (CE) with UV and fluorescence detection (Beard & Mello, 2002;Timm & Jorgensen, 2002); metalloporphyrins-coated quartz microbalance sensor array (electronic nose) (Ampuero, Zesiger, Gustafsson, Lunden, & Bosset, 2002); semi-conducting metal oxides sensors (Hammond et al, 2002); colorimetric sensor (Pacquit et al, 2006) and selective electrode (Mitsubayashi et al, 2004).…”