Chemical studies on the herring (Clupea harengus). IX.—preliminary gas-chromatographic study of volatile sulphur compounds produced during the cooking of herring

✍ Scribed by R. B. Hughes

• Publisher: John Wiley and Sons
• Year: 1964
• Tongue: English
• Weight: 257 KB
• Volume: 15
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740150504

✦ Synopsis

All-glass syringe. 50-IOOml. capacity -U-trap length 15cm. 1.0. 4mm.

CHEMICAL STUDIES ON THE HERRING (CLUPEA HARENGUS). IX.*-Preliminary Gas-chromatographic Study of Volatile Sulphur

Compounds Produced during the Cooking of Herring By R. B. HUGHES?

Hydrogen sulphide, methyl mercaptan and dimethyl sulphide are formed when herring are cooked at 1 0 0 ~.