Recent developments in the analysis of musty odour compounds in water and wine: A review
作者： R.M. Callejón , C. Ubeda , R. Ríos-Reina , M.L. Morales , A.M. Troncoso
DOI: 10.1016/J.CHROMA.2015.09.008
关键词:
摘要: One of the most common taints in foods is a musty or earthy odour, which is commonly associated with the activity of microorganisms. Liquid foods, particularly wine and water, can be affected by this defect due to the presence of certain aromatic organic compounds at very low concentrations (ng/L) consistent with human threshold perception levels. The volatile compounds responsible for a mouldy off-aroma include approximately 20 compounds, namely, haloanisoles, geosmin, 2-methylisoborneol, several alkyl-methoxypyrazines, 1 …
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