Artefact production in the Likens‐Nickerson apparatus when used to extract the volatile flavorous components of cod

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: McGill, Alister S., Hardy, Roy
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1977
• Subjects: Nickerson; Gadus morhua
• Online Access: http://dx.doi.org/10.1002/jsfa.2740280114; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740280114; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740280114

Abstract 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.