Journal of the Fisheries Research Board of Canada · 1964 · 32 citations · 1 references
AgricultureMarine BiologyMarine SciencesFood AnalysisFood ChemistryMarine MicrobiologyMarine Microbial PhysiologyMarine Natural ProductsSeafood MicrobiologySeafood PreservationSulfur ChemistrySulfur CompoundsInfrared Spectroscopic AnalysisMicrobial Volatile CompoundsOrgano Sulfur CompoundsRoom-temperature StorageSulfur Compound ChemistrySulfur-containing Aroma CompoundsSulfur-containing Flavor CompoundsVolatile Flavor Compounds
The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH 3 ) 2 S], by the formation of mercury salts, and by infrared analysis and gas chromatography. The effect of bacterial action on the oysters has been observed and a number of the volatile organo-sulphur decomposition compounds, produced during room storage at 20–21 °C, have been identified by gas chromatography and by the formation of their lead and mercury salts.
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