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May 1, 1964Journal of the Science of Food and Agriculture

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

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Abstract

Hydrogen sulphide, methyl mercaptan and dimethyl sulphide are formed when herring are cooked at 100°.

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Cite This Study

R. B. Hughes (1964) studied this question.

synapsesocial.com/papers/6a9596e36d03747e5a2ccdbc https://doi.org/10.1002/jsfa.2740150504

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1The estimation of free sugars in skeletal muscle of codling (Gadus callarias) and herring (Clupea harengus)Original Research · 1958 · 14 citations
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3Chemical studies on the herring (Clupea harengus). VI.—Carbonyl compounds formed during the heat processing of herringOriginal Research · 1961 · 8 citations
4Chemical studies on the herring (Clupea harengus). v.—the effect of heat processing on the extractable nitrogen fractionOriginal Research · 1961 · 9 citations
5Chemical studies on the herring (Clupea harengus). VIII.—further observations on the production of carbonyls in heat‐processed herringOriginal Research · 1963 · 4 citations