The Volatile Sulphur Compounds of Oysters
- 1 June 1964
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 21 (6) , 1481-1487
- https://doi.org/10.1139/f64-124
Abstract
The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH3)2S], by the formation of mercury salts, and by infrared analysis and gas chromatography. The effect of bacterial action on the oysters has been observed and a number of the volatile organo-sulphur decomposition compounds, produced during room storage at 20–21 °C, have been identified by gas chromatography and by the formation of their lead and mercury salts.This publication has 2 references indexed in Scilit:
- Association of Dimethyl Sulphide with the "Blackberry" Problem in Cod from the Labrador AreaJournal of the Fisheries Research Board of Canada, 1964
- The liberation of methyl sulphide by seaweedBiochemical Journal, 1935