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Off-odorous compounds produced by molds on oatmeal agar.: Identification and relation to other growth characteristics
1993 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 41, no 11, 2104-2111 p.Article in journal (Refereed)
Abstract [en]

Ten Penicillium and Aspergillus species, four with a strong musty off-odor and six reference fungi without any characteristic odor, were cultivated on oatmeal agar for 5 days in cultivation vessels provided with an inlet and an outlet for air. Samples of volatile metabolites were collected on a porous polymer adsorbent attached to the outlet from day 2 through day 5 after inoculation. Adsorbed compounds were desorbed thermally and analyzed with GC/MS and a combined GC and sensory analysis, the GC sniff technique. Multivariate analysis of GC/MS and fungal odor data revealed strong associations between 6 of 65 volatile compounds and musty off-odor. The GC sniff technique showed that five of these, dimethyl disulfide, 1-octen-3-ol, 2-methylisoborneol, and two C11H18 compounds, had prominent off-odors. In addition, geosmin, 1-methoxy-3-methylbenzene, and methylphenol were produced in large amounts by some off-odorous fungi and contributed to their unpleasant odor. 3-Methylfuran, 2-methyl-1-propanol, and 3-methyl-1-butanol were much more commonly produced than the off-odorous compounds. Both odorous and other volatile metabolites could be detected after 2 days of fungal growth. The production of odorous metabolites was enhanced at the time of sporulation. © 1993 American Chemical Society.

Place, publisher, year, edition, pages
1993. Vol. 41, no 11, 2104-2111 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8808OAI: oai:DiVA.org:ri-8808DiVA: diva2:966681
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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Journal of Agricultural and Food Chemistry
Food Science

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