The development of unpleasant off‐odours and flavours during the chill‐storage of trawl caught cod has been well documented1. Certain of these off‐odours have been described as sulphidy. The data reported here suggest that hydrogen sulphide methyl mercaptan and dimethyl sulphide are responsible for the sulphidy off‐odours associated with stale chill‐stored cod.
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Herbert et al. (1975) studied this question.
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