GC-MS study of volatiles of normal and microbiologically attacked cork from Quercus suber L

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 3, 1996, Pages 865-871

  Rocha, Sílvia ^a   Delgadillo, Ivonne ^a   Correia, A J Ferrer ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

"Normal" cork; Armillaria mellea; Molds; Musty and moldy odors; Volatile components

Indexed keywords

ARMILLARIA MELLEA; QUERCUS SUBER;

EID: 0001077550     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9500400     Document Type: Article

References (37)

1. Amon, J. M.; Vandepeer, J. M.; Simpson, R. F. Compounds responsible for cork taint in wine. Wine Ind. J. 1989, 4, 62-69.
2. Belitz, H.-D.; Grosch, W. Food Chemistry; Springer-Verlag: Berlin, 1987; pp 128-199.
3. Bessey, E. A. Morphology and Taxonomy of Fungi; Hafner Press: New York 1950; pp 498-501.
4. Borjesson, T. S.; Stollman, U. M.; Schnurer, J. L. Off-odorous compounds produced by molds on oatmeal agar: identification and relation to other growth characteristics. J. Agric. Food Chem. 1993, 41, 2104-2111.
5. Buchbauer, G.; Jirovetz, L.; Waasicky, M.; Nikiforov, A. Headspace and essential oil analysis of apple flowers. J. Agric. Food Chem. 1993, 41, 116-118.
6. Buser, H-R.; Zanier, C.; Tanner, H. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine. J. Agric. Food Chem. 1982, 30, 359-362.
7. Dubois, P.; Rigaud, J. Concerning cork taint. Vigne Vins 1981, 301, 48-49.
8. Eight Peak Index of Mass Spectra, 2nd ed.; The Mass Spectra Data Centre: Nottingham, U.K., 1974.
9. Guillemonat, A. Recent developments in the study of the chemical composition of cork. Bull. Fac. Sci. Marseille 1960, 45-53.
10. Holloway, P. J. The composition of suberin from the corks of Quercus suber L. and Betula pendula Roth. Chem. Phys. Lipids 1972, 9, 158-170.
11. Hsieh, R. J.; Kinsella, J. E. Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues. J. Agric. Food Chem. 1989, 37 (2), 279-286.
12. Hudson, H. J. Fungi as decomposers of wood. In Fungal Biology; University Press: Cambridge, U.K., 1986; pp 84-109.
13. Josephson, D. B.; Lindsay, R. C.; Stuiber, D. A. Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis). J. Agric. Food Chem. 1983, 31, 326-330.
14. Josephson, D. B.; Lindsay, R. C.; Stuiber, D. A. Variations in the occurrences of enzymatically derived volatile aroma compounds in salt- and freshwater fish. J. Agric. Food Chem. 1984, 32, 1344-1347.
15. Kaminski, E.; Libbey, L. M.; Stawicki, S.; Wasowicz, E. Identification of the predominant volatile compounds produced by Aspergillus flavus. Appl. Microbiol. 1972, 24 (5), 721-726.
16. Karahadian, C.; Josephson, B.; Lindsay, R. A. Volatile compounds from Penicillium sp. contributing musty-earthy notes to brie and camenbert cheese flavors. J. Agric Food Chem. 1985, 33, 339-343.
17. Kolattukudy, P. E.; Espelie, K. E.; Soliday, C. L. Hydrophobic layers attached to cell walls. Cutin, suberin and associated waxes. In Encyclopaedia of Plant Physiology; Tanner, W., Loewus, F. A., Eds.; Springer Verlag: Berlin, 1982; Vol. 13B, Chapter 10.
18. Lefebvre, A.; Riboulet, J.-M.; Boidron, J. -N.; Ribéreau-Gayon, P. The incidence of micro-organisms on cork and their effect on the olfactive alterations of wine. Sci. Aliment. 1983, 3, 265-278.
19. MacLeod, A. J.; Snyder, C. H. Volatile components of two cultivars of mango from Florida. J. Agric. Food Chem. 1985, 33, 380-384.
20. Mansilla, A. E.; Salinas, F.; Nevado, J. J. B. Differential determination of furfural and hydroxymethylfurfural by derivative spectrophotometry. J. AOAC Int. 1992, 75 (4), 678-684.
21. Maujean, A.; Millery, P.; Lemasquier, H. Biochemical and metabolic explanation of the confusion between cork and mold tastes. Rev. Fr. Oenol. 1985, 99, 55-62.
22. Mazzoleni, V.; Caldentey, P.; Careri, M.; Mangia, A.; Colagrande, O. Volatile components of cork used for production of wine stoppers. Am. J. Enol. Vitic. 1994, 45 (4), 401-406.
23. Milo, C.; Grosch, W. Changes in the odorants of boiled trout (Salmo fario) as affected by storage of the raw material. J. Agric. Food Chem. 1993, 41, 2076-2081.
24. Rammarathnam, N.; Rubin, L. J.; Diosady, L. L. Studies on meat flavor 1. Qualitative and quantitative difference in uncured and cured pork. J. Agric. Food Chem. 1991, 39, 344-350.
25. Rembold, H.; Wallner, P.; Nitz, S.; Kollmannsberger, H.; Drawert, F. Volatile components of chickpea (Cicer arietinum L.) seed. J. Agric. Food Chem. 1989, 37, 659-662.
26. Riboulet, J.-M. Contribution to the chemical and microbiological study of cork taint in wine. Ph.D. Dissertation, University of Bordeaux II at Talance, 1982.
27. Rigaud, J.; Issanchou, S.; Sarris, J.; Langlois, D. Effect of volatiles originated from cork on cork taint of wine. Sci. Aliment. 1984, 4, 81-93.
28. Rossignol, A. Microbiological control of sterilized cork stoppers. Storage conditions of cork stoppers. BIPF Cortiça 1984, 544, 59-63.
29. Schultz, T. H.; Flath, R. A.; Mon, T. R.; Eggling, S. B.; Teranishi, R. Isolation of volatile components from a model system. J. Agric. Food Chem. 1977, 25 (3), 446-449.
30. Simpson, R. F.; Amon, J. M.; Daw, A. J. Off-flavor in wine caused by guaiacol. Food Technol. Aust. 1986, 38 (1), 31-33.
31. Simpson, R. F.; Veitch, L. G. A protocol for the assessment of the incidence of cork taint. Wine Ind. J. 1993, 89-96.
32. Tanner, H.; Zanier, C. Some experiences with natural cork stoppers. Weinwirtschaft 1978, 114 (22), 608-613.
33. Tanner, H.; Zanier, C. On the determination of chloroanisoles in wine and in cork stoppers. Schweiz. Z. Obst Weinbau 1983, 117, 468-473.
34. Tindale, C. R.; Whitfield, F. B. Production of chlorophenols by the reaction of fibreboard and timber components with chlorine-based cleaning agents. Chem. Ind. 1989, 835-836.
35. Tu, D.; Xue, S.; Meng, C.; Mansilla, A. E.; Pen̄a, A. M.; Lopez, F. S. Simultaneous determination of 2-furfuraldehyde and 5-(hydroxymethyl)-2-furfuraldehyde by derivative spectrophotometry. J. Agric. Food Chem. 1992, 40, 1022-1025.
36. Whitfield, F. B.; Shaw, K. J.; Nguyen, T. H. L. Simultaneous determination of 2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole and pentachloroanisole in foods and packing materials by high-resolution gas chromatography-multiple ion monitoring-mass spectrometry. J. Sci. Food Agric. 1986, 37, 85-96.
37. Wurding, G. Care in the use of barrel disinfectants. Weinwirtschaft 1975, 111 (44), 1250-1251.