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) Published
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.
Place, publisher, year, edition, pages
Washington: American Chemical Society (ACS), 1993. Vol. 41, no 11, 2104-2111 p.
Food Science Agricultural Science Chemical Sciences
IdentifiersURN: urn:nbn:se:oru:diva-52270DOI: 10.1021/jf00035a053ISI: A1993MH75500053ScopusID: 2-s2.0-0001331731OAI: oai:DiVA.org:oru-52270DiVA: diva2:971334