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Summary Fishy flavors in dairy products caused by lipid oxidation are discussed with emphasis on recent work in Australia, Europe, and the United States. The remarkable similarity between the volatile compounds isolated from stored fish and from dairy products with fishy flavors is stressed. The compounds responsible for six characteristic flavor fractions isolated by gas chromatography from fishy butter—painty, oily, mushroom, metallic, tallowy, and cucumber—are considered. Examples of two new instrumental techniques, far-ultraviolet spectrometry and high resolution mass spectrometry, for the studies of fishy flavors are given.
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D. A. Forss (1964) studied this question.
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