title: Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river.
abstract: Extracts from Large Toothed Aspen (Populous grandidenta Michx.) and Jack Pine (Pinus banksiana Lamb.) contained many odor compounds found in flavor-tainted walleye from the Wisconsin River, including alkylphenols. Aspen wood contained 8 ppb of 2-isopropylphenol, and river sediments also contained low ppb levels of many alkylphenols, including 2-isopropylphenol. Thiophenol and thiocresol which sporadically cause offensive sulfury taints in Wisconsin River fish were also found in river sediment. Quantitative analysis of fish for alkylphenols supported a hypothesis involving a food chain-mediated seasonal fluctuation of alkylphenol levels in fish. Thiophenols are postulated to be derived from pulp mill activities on the river.
authors: Environmental Toxicology Center, University of Wisconsin-Madison 53706.
authors: T P
authors: TP
authors: Heil
authors: R C
authors: RC
authors: Lindsay
mesh_terms: D000818:Animals; D005399:Fishes; D005506:Food Contamination; D005618:Fresh Water; D005766:Gastrointestinal Contents / Q000737:chemistry; D009812:Odorants; D010471:Perches; D010636:Phenols / Q000032:analysis*; D010944:Plants; D012487:Salmonidae; D012621:Seasons; D012989:Soil Pollutants / Q000032:analysis; D013438:Sulfhydryl Compounds / Q000032:analysis; D013649:Taste; D013729:Terpenes / Q000032:analysis; D014877:Water Pollution, Chemical / Q000032:analysis*; D014922:Wisconsin
chemical_list: D010636:Phenols; D012989:Soil Pollutants; D013438:Sulfhydryl Compounds; D013729:Terpenes; C042983:thiophenol