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Artefact production in the Likens‐Nickerson apparatus when used to extract the volatile flavorous components of cod
Author(s) -
McGill Alister S.,
Hardy Roy
Publication year - 1977
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.2740280114
Subject(s) - gadus , flavour , extraction (chemistry) , chemistry , food science , chromatography , biology , fishery , fish <actinopterygii>
An investigation currently being conducted into the flavour volatiles present in cold‐stored cod (Gadus morhua ) has shown that the use of the Likens‐Nickerson apparatus for their extraction gives rise to artefacts. The artefacts, which are produced by oxidation of the lipids, can be minimised or suppressed by the use of antioxidants and carrying out the extraction in the absence of oxygen.