Off-odor compounds produced in cork by isolated bacteria and fungi: A gas chromatography mass spectrometry and gas chromatography-olfactometry study

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 16, 2009, Pages 7473-7479

  Prat, Chantal ^a   Trias, Rosalia ^a   Culleré, Laura ^b   Escudero, Ana ^b   Anticó, Enriqueta ^a   Bañeras, Lluís ^a  

^a UNIVERSITY OF GIRONA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

2,4,6 trichloroanisole; 2 methoxy 3,5 dimethylpyrazine; Musty earthy taint; Olfactometry; P nicillium; Pseudomonas

Indexed keywords

2,4,6 TRICHLOROANISOLE; 2,4,6-TRICHLOROANISOLE; ANISOLE DERIVATIVE;

ARTICLE; BACTERIUM; CHEMISTRY; FOOD PACKAGING; FUNGUS; GAS CHROMATOGRAPHY; INSTRUMENTATION; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; OAK; ODOR;

ANISOLES; BACTERIA; CHROMATOGRAPHY, GAS; FOOD PACKAGING; FUNGI; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; QUERCUS;

BACTERIA (MICROORGANISMS); CRYPTOCOCCUS SP.; FUNGI; PENICILLIUM; PENICILLIUM GLABRUM; PSEUDOMONAS; PSEUDOMONAS JESSENII; RHODOTORULA (ERYTHROBASIDIUM CLADE);

EID: 70349199465     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900723s     Document Type: Article

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