Flavor tainting of fish in the Upper Wisconsin River caused by alkyl- and thiophenols

Compounds responsible for pronounced off-flavors in Walleye pike (Stizostedion vitreum) and other sportfish in the Upper Wisconsin River were identified by gas chromatography-mass spectrometry and sensory techniques. Alkylphenols (2-isopropyl-, 3-isopropyl, 4-isopropyl-, 2,4-diisopropyl-, 2,5-diisop...

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Veröffentlicht in:	Water science and technology 1992, Vol.25 (2), p.35-40
Hauptverfasser:	Lindsay, R.C, Heil, T.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkylphenols Fish Flavor flavor compounds Flavors Flavour Fluvial sediments food chain Food chains Freshwater Freshwater fishes game fish Gas chromatography Insects Marine fishes Mass spectrometry Mass spectroscopy off flavors organic sulfur compounds organolepsis phenols Pulp & paper mills pulp and paper mill effluents Pulp mill effluents Pulping Rivers Sander vitreus Sediments Sensory evaluation Stizostedion vitreum tainting compounds Thiophenol Water analysis water pollution
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