###### Abstract
Therefore, sensory evaluation is still considered one of the most effective techniques to satisfactorily assess freshness and grade fish or fish products [11]. Developed by the Tasmanian Food Research Unit (TFRU), the quality index method (QIM) is a fast, simple, nondestructive, and descriptive, grading system for seafood freshness evaluation. It integrates the differences between fish species through objective assessment of fish attributes (e.g., gills odor) [12]. It also provides the user (producers, buyers, sellers, and resellers) with a reliable and standardized methodology that includes instructions and easily understandable illustrational material. It is well suited to teach inexperienced people and train or monitor panelists' \begin{table}
\begin{tabular}{l l} \hline \hline
**Country** & **Common Name** \\ \hline Germany & Bernstein-Stachelmakrele; Bernsteinfisch; Grünel \\ Spain & Cervia; Pez de limon; [PERSON]; Serviola \\ UK & Amberjack; Greater amberjack \\ France & [PERSON]; [PERSON] \\ Portugal & [PERSON]; Charuteiro-catarino; Irio; Lírio \\ Croatia & Bilizmusa; Felun; Gof; Orhan; Orva \\ Malta & Accola; Cervjola; Serjola; Serra \\ Denmark & Stor ravfisk \\ Sweden & Barnstensfisk; Seriola \\ Serbia & Orfan; Orhan \\ Slovenia & Gof \\  & Acciola; Alice grande; Alici; Alicosa; Arcicola; Cavagnola; Jarrupe; Lampuga; Lecc; Leccia; \\ Italy & Leccitute; Licciola; Lissa; Lissa bastarda; Lupina; Occhio grasso; Ricciola; Sartaleone; \\  & [PERSON]; Seriola di Dumerli; [PERSON]; Sumu \\ Greece & Magatiko; [PERSON]; [PERSON]; [PERSON] \\ Finland & Isopiikkimakrilli \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Common names for _Seriola dumerili_ by country. performance [7]. Attributes are evaluated with a scoring system (0 to 3 demerit points), and as time progresses, higher punctuation is given [6]. However, it is common that one or more attributes do not possess the maximum demerit points because the changes during the storage period may not be significant to achieve such scores [13; 14]. After adding up all scores, a quality index (QI) is obtained for shelf-life prediction. The prediction is possible if a linear correlation between QI and storage time is achieved. However, new QIM schemes are constructed with the support of other methods. The evaluation of fish muscle with the Torry Scale [9] is common in regions where fish is mainly commercialized in fillets. For fish sold as a whole, rejection occurs sooner; therefore, it is preferable to evaluate the external characteristics using different methods [13]. Other methods are the measurement of muscle dielectric properties (Torrymeter, TRM), the enumeration of specific spoilage organisms (SSO) [15], and chemical evaluation [9]. The QIM-EUROFISH project has been very important in the dissemination of the QI method, with the publication of the QIM manual in diverse languages, and with 13 QIM schemes as examples [12; 16]. A considerable effort to publish and optimize the QIM schemes has been made, demonstrating the increasing importance of QIM for new species and products from wild or farmed species. Information can be found in [PERSON] and [PERSON], [PERSON] et al., [PERSON]\({}^{\prime}\)[PERSON], [PERSON], and [PERSON], [PERSON] [7; 13; 17; 18], and in the Eurofish-QIM database.The objective of this study was to develop a sensorial scheme based on QIM (sensory table and corresponding point system) for freshness monitorization and shelf-life prediction of GrA, farmed in Madeira Island, through the evaluation of changes in general appearance (skin, anus, and odor), texture (firmness), eyes (color and shape), and gills (color, mucus, and odor) throughout 20 days of storage on ice (0 \(\pm\) 1 \({}^{\circ}\)C). Microbiological analysis (total viable colonies counts, TVCc), physical (TRM) and chemical analyses (pH; and trimethylamine (TMA) quantification through HS-SPME-GC-MS) were also performed.