title: Volatile compounds in flavor-tainted fish from the Upper Wisconsin River.
abstract: Fillets from Walleye pike (Stizostedion vitreum) and Northern pike (Esox lucius) captured from the Upper Wisconsin River were analyzed for volatile components using simultaneous steam distillation-extraction and GC-MS techniques. Based on comparative odor assessments of eluting GC fractions and GC-MS analysis between control and tainted fish, trace amounts (ppb) of alkylphenols (2-isopropyl-, 4-isopropyl-, 2,4-diisopropyl-, 2,5-diisopropyl-, 2,6-diisopropyl-, 3,5-diisopropyl-, 5-methyl-2-isopropyl-, and 2-methyl-5-isopropyl-) and thiophenol were identified as the principal contributors to flavor-tainting found in fish during the spring of the year. Geosmin and 2-methylisoborneol were major contributors to mustiness flavor-tainting occurring in fish captured in the late summer and were more abundant in downstream fish than in upstream control fish.
authors.affiliation: Environmental Toxicology Center, Department of Food Science, University of Wisconsin-Madison 53706.
authors.forename: T P
authors.initials: TP
authors.lastname: Heil
authors.forename: R C
authors.initials: RC
authors.lastname: Lindsay
mesh_terms: D000818:Animals; D002849:Chromatography, Gas; D005506:Food Contamination / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006838:Hydrocarbons / Q000032:analysis*; D010471:Perches / Q000378:metabolism*; D010473:Perciformes / Q000378:metabolism*; D012487:Salmonidae / Q000378:metabolism*; D014922:Wisconsin
chemical_list: D006838:Hydrocarbons