The sensitivity of an aluminium-doped zinc oxide thin-film gas sensor, based on the resistance change of the sensor film, has been studied for exposure to odours from sea foods as well as various gases. The resistance of the sensor is changed by exposure to the individual odours from rotten sea foods, such as salmon, squid, oyster, sardine and sea bream. It is found that the high sensitivity of the sensor for the odour from sea foods is due to the high sensitivity and excellent selectivity of the sensor for the trimethylamine gas present in the odour.