The “3Qs for Quality” project proposes a multiple approach to develop three different types of devices for the assessment of seafood. (…) This project also proposes the analysis of VOCs in sea food fresh samples (without the need for any pre-treatment of the samples) by the ion mass spectrometry - IMS technique (FlavourSpec), using a multi-capillary pre-separation (MCC), which allows to analyse wet samples and provide extreme sensitivity for detection of nitrogenous compounds. Molecular sensors and technological devices will be tested in-situ under real conditions to evaluate their applicability, feasibility and the technical reliability. (…) It is expected that the added value of the sensors and devices developed may benefit national economy by showing the potential to be commercialized near companies and stakeolders.
