Much work has been done on flavour compounds in prawns and other crustacea (e.g. Whitfield et al 1988, Morita et al 2001, Mansur et al 2003, Nollet et al 2007) however there is little mention in the literature of the effect of postharvest processes on flavour compounds, apart from comparisons between fresh and boiled prawns (Morita et al, 2001). Flavour profiles will vary for many reasons, including those discussed above. In an environment where the Industry is interested in value adding, including new packaging formats (i.e. MAP) there is a need to determine the effect of current and proposed industry practices on flavour profiles and consumer sensory perceptions. This would provide a benchmark for innovation, informing industry development in post-harvest processes and packaging.