Toxicological properties of thio‐ and alkylphenols causing flavor tainting in fish from the upper Wisconsin River

Timothy P. Hell Environmental Toxicology Center (T.P.H., R.C.L.) Department of Food Science (R.C.L.), University of Wisconsin‐Madison, Madison, Wisconsin, 53706; Radian Corporation, Box 13000, Research Triangle Park, NC, 27709

Robert C. Lindsay Environmental Toxicology Center (T.P.H., R.C.L.) Department of Food Science (R.C.L.), University of Wisconsin‐Madison, Madison, Wisconsin, 53706

Abstract

EC₅₀ Microtox (5 min, 25°C) assay values for 2‐isopropylphenol, 3‐isopropylphenol, 4‐isopropylphenol, 2,4‐diisopropylphenol, 2,5‐diisopropylphenol 2,6‐diisopropylphenol, 3,5‐diisopropylphenol, carvacrol, thymol, thiophenol, and thiocresol ranged from 2x10^‐2 mM for thymol (least toxic) to 2x10^‐4 mM for 2,4‐diisopropylphenol and 4‐isopropylphenol (most toxic).

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Current address: Radian Corporation, Box 13000, Research Triangle Park, NC 27709

Contribution No. 206 of the Environmental Toxicology Center

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Toxicological properties of thio‐ and alkylphenols causing flavor tainting in fish from the upper Wisconsin River

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Toxicological properties of thio‐ and alkylphenols causing flavor tainting in fish from the upper Wisconsin River

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