Determination of Musty Odor Compounds Produced by Streptomyces griseus and Streptomyces odorifer
- 1 January 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (1) , 132-135
- https://doi.org/10.1111/j.1365-2621.1985.tb13293.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Geosmin and 2-Methylisoborneol Implicated as a Cause of Muddy Odor and Flavor in Commercial Fish from Cedar Lake, ManitobaCanadian Journal of Fisheries and Aquatic Sciences, 1980
- Odorous compounds from potato processing waste effluent irrigation fields: volatile acidsJournal of Agricultural and Food Chemistry, 1980
- Identification of offensive odor compounds from potato processing plant waste effluent irrigation fieldsJournal of Agricultural and Food Chemistry, 1979
- Effect of maturity, cultivar, field history, and the operations of peeling and coring on the geosmin content of Beta vulgarisJournal of Agricultural and Food Chemistry, 1978
- Isolation and identification of volatile components from wild rice grain (Zizania aquatica)Journal of Agricultural and Food Chemistry, 1978
- Geosmin, a musty off-flavor of dry beansJournal of Agricultural and Food Chemistry, 1976
- Geosmin, the earthy component of table beet odorJournal of Agricultural and Food Chemistry, 1976
- Characterization of some volatile constituents of dry red beansJournal of Agricultural and Food Chemistry, 1975
- Earthy aroma of potatoesJournal of Agricultural and Food Chemistry, 1973
- Characterization of some volatile potato componentsJournal of Agricultural and Food Chemistry, 1970