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SUMMARY The volatile compounds isolated from haddock ( Melanogrammus aeglefinus ) flesh were analyzed by cryogenic gas chromatography. Four methods of collecting the volatile compounds were studied and evaluated. Chromatograms showed that the best samples were obtained from the equilibrium vapor above the total condensate removed from the haddock flesh by vacuum distillation. Chromatograms illustrate the changes in the relative amounts of volatile compounds collected from samples of both raw and cooked fish after storage at 2°C for 1, 5, and 10 days. The amount and number of volatile compounds increased during storage, and cooking released additional compounds, some in large amount.
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Mendelsohn et al. (1966) studied this question.
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