Affiliation:
1. Department of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts 01002
Abstract
The two major high-boiling volatile compounds produced during refrigerated storage of haddock fillets were found by gas chromatography and mass spectroscopy to be phenethyl alcohol and phenol.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference3 articles.
1. Taxonomic significance of phenethyl alcohol production by Achromobacter isolates from fishery sources;Chen T. C.;Appl. Microbiol.,1974
2. Recovery and measurement of volatiles from lipids hydrocarbons in irradiated fats;Nawar W. W.;Agr. Food Chem.,1969
3. Investigation of volatile compounds in cod fish by gas chromatography and mass spectrometry;Wong N. P.;J. Ass. Off. Anal. Chem.,1967
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