Musty/earthy aromas

Maga, Joseph A.

doi:10.1080/87559128709540816

Cited by 58 publications

(37 citation statements)

References 106 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As lipophilic molecules, geosmin and 2-MIB are taken up rapidly through the gills and gut of fish and shellfish, causing muddy off-flavors which require prolonged depuration periods to remove. On the other hand geosmin is also responsible for the characteristic flavor in beets, and contributes to the desirable tastes in some cheeses, coffee, nuts, and vegetables (Maga, 1987;Reineccius, 1991;Lu et al, 2003). Geosmin and 2-MIB are chiral molecules, each with a (+), and a $10Â more potent (À) enantiomer.…”

Section: Terpenoids: Geosmin and 2-methylisoborneol (2-mib)mentioning

confidence: 98%

Biochemistry and genetics of taste- and odor-producing cyanobacteria

et al. 2016

View full text Add to dashboard Cite

Section: Terpenoids: Geosmin and 2-methylisoborneol (2-mib)mentioning

confidence: 98%

Biochemistry and genetics of taste- and odor-producing cyanobacteria

et al. 2016

View full text Add to dashboard Cite

“…It is one of a few chemicals that separately or together are responsible for the characteristic earthy smell of soil (Gerber 1979). Although geosmin has some value in formulating fragrances (Escher and Morris 1981) and as a natural component of some foods (Maga 1987), in many circumstances its presence is not desirable such as when it occurs in farm-raised catfish and other aquaculture products (Howgate 2004;Tucker 2000) and drinking water (Jüttner and Watson 2007). While it can sometimes be eliminated from catfish prior to harvesting by moving the fish to clean water, this often results in harvest delays and increased costs with significant reductions in profits for farmers (Engle et al 1995).…”

Section: Introductionmentioning

confidence: 99%

Biotransformations of (+/−)-geosmin by terpene-degrading bacteria

Eaton

Sandusky

2009

Biodegradation

View full text Add to dashboard Cite

Two terpene-degrading bacteria able to transform (+/-)-geosmin have been identified. Pseudomonas sp. SBR3-tpnb, following growth on gamma-terpinene, converts (+/-)-geosmin to several products; the major products are ketogeosmins. Rhodococcus wratislaviensis DLC-cam, isolated on D-camphor, also converts (+/-)-geosmin to several oxidation products, primarily ketogeosmins identical to those produced by strain SBR3-tpnb as well as hydroxygeosmins. This conversion appears to be inducible by (+/-)-geosmin and not by D-camphor.

show abstract

“…Geosmin has been isolated from soil, water, catfish, and vegetables such as dried beans or beetroot (Maga 1987). Early research revealed geosmin in Streptomyces cultures (Gerber and Lechevalier 1965) and, since then, several Streptomyces species have been found to produce geosmin under various conditions (Scho¨ller et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Origin of (−)-Geosmin on Grapes: On the Complementary Action of Two Fungi, Botrytis Cinerea and Penicillium Expansum

Guerche

Chamont²,

Blancard³

et al. 2005

Antonie Van Leeuwenhoek

View full text Add to dashboard Cite

One of the consequences of rot on grapes is the development of volatile compounds giving fungal, mouldy or earthy odours. Among these compounds, (-)-geosmin (trans-1,10-dimethyl-trans-9-decalol), a powerful aromatic compound with an earthy smell is a persistent defect in grape juice and wines made with at least partially rotten grapes. A microbiota analysis of rotten grapes containing (-)-geosmin was carried out on sites from four French regions from 1999 to 2002, to clarify the involvement in geosmin appearance of Streptomyces spp. and Penicillium spp., two types of microorganisms present on grape, that are known for their ability to produce geosmin. In earthy grapes, Botrytis cinerea was largely present. Different species of Streptomyces were also isolated, but their pH sensitivity was an extremely limiting parameter for their development on grape juice, grapes or stem, and consequently for their potentiality to generate geosmin in the vineyard. Penicillium expansum, producing geosmin on a model medium, was omnipresent. Penicillium carneum, which is also a geosmin producer, was represented by a single colony during the 4 years of this study. P. expansum alone was able to produce geosmin on a model medium but not on grapes. However, after 7 days' pre-culture of some B. cinerea strains on grape juice, this juice became favourable to geosmin production by P. expansum. We demonstrated the necessary and complementary action of B. cinerea and P. expansum in geosmin production in grape juice and in crushed grape berries.

show abstract

Musty/earthy aromas

Cited by 58 publications

References 106 publications

Biochemistry and genetics of taste- and odor-producing cyanobacteria

Biochemistry and genetics of taste- and odor-producing cyanobacteria

Biotransformations of (+/−)-geosmin by terpene-degrading bacteria

Origin of (−)-Geosmin on Grapes: On the Complementary Action of Two Fungi, Botrytis Cinerea and Penicillium Expansum

Contact Info

Product

Resources

About