Chemical studies on the herring (Clupea harengus). XI.—Quantitative estimation of volatile sulphur compounds produced during the cooking of herring

Abstract The volatile sulphur compounds in fresh and canned herring were estimated by a colorimetric method. It was found that there was an overall decrease in volatile sulphur compounds after canning and also that nobbed herring was richer than filleted herring in hydrogen sulphide. The skin produced relatively larger amounts of methyl mercaptan. The reasons for these findings are discussed.