title: A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
abstract: Simultaneous steam distillation-extraction (SDE) of fortified rainbow trout tissue resulted in greater than 95% recovery of 2-isopropylphenol, 3-isopropylphenol, 4-isopropylphenol, 2,4-diisopropylphenol, 2,5-diisopropylphenol, 3,5-diisopropylphenol, carvacrol and thymol. Lower recoveries were obtained for 2,6-diisopropylphenol (81%), thiophenol (55%), and thiocresol (85%). Analysis of concentrated extracts by gas chromatography/mass spectrometry operated in the selected ion monitoring mode allowed quantitative detection of these compounds down to 0.5 ppb based on 20 g of initial sample.
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; D005506:Food Contamination / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D012487:Salmonidae / Q000378:metabolism*; D012997:Solvents; D013055:Spectrophotometry, Infrared; D013438:Sulfhydryl Compounds / Q000032:analysis*; D014337:Trout / Q000378:metabolism*
chemical_list: D010636:Phenols; D012997:Solvents; D013438:Sulfhydryl Compounds