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Appl Environ Microbiol. 1974 October; 28(4): 679-680
Copyright © 1974 American Society for Microbiology. All Rights Reserved.

Identification of Major High-Boiling Volatile Compounds Produced During Refrigerated Storage of Haddock Fillets1

T. C. Chen, W. W. Nawar and R. E. Levin

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.

FOOTNOTES

1 Paper no. 1007 of the Massachusetts Agricultural Experiment Station, University of Massachusetts at Amherst.

Appl Environ Microbiol. 1974 October; 28(4): 679-680
Copyright © 1974 American Society for Microbiology. All Rights Reserved.





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Copyright © 1974 by the American Society for Microbiology. All rights reserved.