Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river.
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.
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Environmental Toxicology Center, University of Wisconsin-Madison 53706.
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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
D010636:Phenols; D012989:Soil Pollutants; D013438:Sulfhydryl Compounds; D013729:Terpenes; C042983:thiophenol