Variations in the occurrences of enzymically derived volatile aroma compounds in salt- and freshwater fish

Journal of Agricultural and Food Chemistry

Volumn 32, Issue 6, 1984, Pages 1344-1347

  Josephson, David B ^a   Lindsay, Robert C ^a   Stuiber, David A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001406848     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00126a031     Document Type: Article

References (32)

1. Ackman, R. G.; Hingley, J.; MacKay, K. T. J. Fish Res. Board Canada 1972, 29, 1085.
2. Badings, H. T. Neth. Milk Dairy J. 1970, 24, 147.
3. Badings, H. T. J. Am. Oil Chem. Soc. 1973, 50, 334.
4. Berra, T. M.; Smith, J. F.; Morrison, J. D. Trans. Am. Fish. Soc. 1946, 111, 78.
5. Elliot, R. P. Food Res. 1946, 12, 87.
6. Galliard, T.; Phillips, D. R. Biochim. Biophys. Acta 1976, 431, 278.
7. Geiselman, C. W. PhD. Dissertation, University of Connecticut, Storrs, CT, 1972.
8. German, J. B.; Kinsella, J. E. “Abstracts of Papers”, 186th National Meeting of the American Chemical Society, Washington, DC, 1983; American Chemical Society: Washington, DC, 1983; AGFD 127.
9. Heller, S. R.; Milne, G. W. A. “EPA/NIH Mass Spectral Data Base”; U.S. Government Printing Office: Washington, DC, 1975; Vol. 1-4.
10. Heller, S. R.; Milne, G. W. A. “EPA/NIH Mass Spectral Data Base”; U.S. Government Printing Office: Washington, DC, 1980; Suppl. 1.
11. Jaenicke, L.; Muller, D. G.; Moore, R. E. J. Am. Chem. Soc. 1974, 96, 3324.
12. Jaenicke, L.; Seferiadis, K. Chem. Ber. 1975, 108, 225.
13. Josephson, D. B.; Lindsay, R. C.; Stuiber, D. A. J. Agrie. Food Chem. 1983, 31, 326.
14. Josephson, D. B.; Lindsay, R. C.; Stuiber, D. A. J. Agrie. Food Chem. 1984.
15. Juttner, F.; Muller, H. Naturwissenschaften 1979, 66, S. 363.
16. Kajiwara, T.; Kazuya, K.; Hatanaka, A. Bull. Jpn. Soc. Sci. Fish. 1982, 48 (2), 211.
17. Ke, P. J.; Ackman, R. G.; Linke, B. A. J. Am. Oil Chem. Soc. 1975, 52, 349.
18. Meijboom, P. W.; Stroink, T. B. A. J. Am. Oil Chem. Soc. 1972, 49, 72.
19. Moncrieff, R. W. In “The Chemical Senses”; Wiley: New York, 1944; pp 200-201.
20. Phillips, D. R.; Matthews, J. A.; Reynolds, J.; Fenwick, G. R. Phytochemistry 1979, 18, 401.
21. Shiomi, K.; Noguchi, A.; Yamanaka, H.; Kikuchi, T.; Iida, H. Comp. Biochem. Physiol. B 1982, 71B, 29.
22. Steinke, J. Ph.D. Dissertation, University of Wisconsin, Madison, WI, 1978.
23. Swoboda, P. A. T.; Peers, K. E. J. Sci. Food Agric. 1977, 28, 1019.
24. Tokunaga, T. Bull. Jpn. Soc. Sci. Fish. 1970, 36, 510.
25. Tokunaga, T.; Iida, H.; Nakamura, K. Bull. Jpn. Soc. Sci. Fish. 1977, 43, 1209.
26. Tressl, R.; Bahri, D.; Engel, K. In “Quality of Selected Fruits and Vegetables of North America”; Teranishi, R.; Barrera-Benitez, H., Eds.; American Chemical Society: Washington, DC, 1981; pp 213-232.
27. Van den Dool, H.; Kratz, P. D. J. Chromatogr. 1963, 11, 463.
28. Vick, B. A.; Zimmerman, D. C. Plant Physiol. 1976, 57, 780.
29. Yamada, K. Bull. Jpn. Soc. Sci. Fish. 1967, 33, 591.
30. Whitfield, F. B.; Freeman, D. J.; Bannister, P. A. Chem. Ind. (London) 1981, 692.
31. Whitfield, F. B.; Freeman, D. J.; Last, J. H.; Bannister, P. A. Kennett, B. H. Aust. J. Chem. 1982, 35, 373.
32. Woolard, F. X.; Burreson, B. J.; Moore, R. E. J. Chem. Soc., Chem. Commun. 1975, 486.