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Chemical studies on the herring ( Clupea harengus ). IX. —preliminary gas‐chromatographic study of volatile sulphur compounds produced during the cooking of herring
Author(s) -
Hughes R. B.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150504
Subject(s) - herring , clupea , chemistry , sulfur , hydrogen sulphide , chromatography , food science , fishery , organic chemistry , fish <actinopterygii> , biology
Hydrogen sulphide, methyl mercaptan and dimethyl sulphide are formed when herring are cooked at 100°.