Identification of major high-boiling volatile compounds produced during refrigerated storage of haddock fillets.
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.
D000438:Alcohols / Q000032:analysis / Q000096:biosynthesis*; D001419:Bacteria / Q000378:metabolism*; D001555:Benzene Derivatives; D002452:Cell Count; D002849:Chromatography, Gas; D005396:Fish Products / Q000032:analysis; D005506:Food Contamination; D005516:Food Microbiology; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis / Q000096:biosynthesis*; D012034:Refrigeration
D000438:Alcohols; D001555:Benzene Derivatives; D010636:Phenols