Bromophenol formation as a potential cause of 'disinfectant' taint in foods

Food Chemistry

Volumn 64, Issue 3, 1999, Pages 377-381

  Adams, J B ^a   Lock, S J ^a   Toward, M R ^a   Williams, B M ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

HALOPHENOL;

ARTICLE; FOOD ANALYSIS; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SOLID PHASE EXTRACTION;

EID: 0033005008     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00131-9     Document Type: Article

References (13)

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3. Boyle J.L., Lindsay R.C., Stuiber D.A. Bromophenol distribution in salmon and selected seafoods of fresh and saltwater origin. Journal of Food Science. 57:1992;918-922.
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9. Shukairy H.M., Miltner R.J., Summers R.S. Bromide's effect on disinfection by-products formation, speciation, and controls. I. Ozonation. Journal American Water Works Association. 86:1994;72-87.
10. Sweetman J.A., Simmons M.S. The production of bromophenols resulting from the chlorination of water containing bromide ion and phenol. Water Research. 14:1980;287-290.
11. Sykes, P. (1963) A Guidebook to Mechanism in Organic Chemistry, Longmans, Green & Co., London.
12. Tressl R., Bahri D., Holzer M., Kossa T. Formation of flavour components in asparagus 2. Formation of flavour components in cooked asparagus. Journal of Agricultural and Food Chemistry. 25:1977;459-463.
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