摘要：In addition to the previous findings that three componental groups, volatile fatty acids, aromatic hydrocarbons, and phenol, had been recognized as the substances responsible for offensive odor in odorous fish, high-resolution GC-mass measurement was made, in order to detect micro-quantity of other components, and the structures of almost all of the peaks were determined. The above three components appeared as large peaks in dichloromethane extract. DOP, DBP, and PCB were detected and they were assumed to have been the pollutants in water, but amines and sulfur compounds were not detected. Higher fatty acids, cholesterol, and aliphatic hydrocarbons (C10 to C18) were detected as normal components in fishes. As a new component, tetramethylpyrazine was detected and its role is now being examined. Structure of other peaks has not been determined. This high-resolution GC-mass measurement has indicated volatile fatty acids, aromatic hydrocarbons, and phenol as the main substances responsible for the offensive odor in fish.
