The Volatile Sulphur Compounds of Oysters
The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH 3 ) 2 S], by the formation of mercury salts, and by infrared analysis and gas chromatography. The effect of bacterial action on the oysters has...
| Published in: | Journal of the Fisheries Research Board of Canada |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Canadian Science Publishing
1964
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1139/f64-124 http://www.nrcresearchpress.com/doi/pdf/10.1139/f64-124 |
| Summary: | The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH 3 ) 2 S], 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. |
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