Elston, Alison F.Williams, TParish, Mickey E.Rouseff, Russell L.2021-07-052021-07-052005Göçmen, D. vd. (2005). "Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS". Letters in Applied Microbiology, 40(3), 172-177.0266-8254https://doi.org/10.1111/j.1472-765X.2004.01636.xhttps://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2004.01636.xhttp://hdl.handle.net/11452/21080Aims: The objective of this study was to identify compounds responsible for medicinal off-flavours produced by different species and strains of Alicyclobacillus in orange juice using a combination of chromatographic-coupled olfactometric techniques and gas chromatography-mass spectrometry (GC-MS). Methods and Results: Each of five Alicyclobacillus strains was inoculated into separate juice samples and incubated up to 28 days at 45degreesC. Aroma compounds in the juice were analysed by GC-olfactometry (GC-O) and confirmed using GC-MS. GC-O identified three components that were described as medicinal/antiseptic. Microbial populations were enumerated at timed intervals by spiral plating onto Alicyclobacillus agar. Within 28 days incubation, all five strains produced medicinal off-aromas from guaiacol and at least one halogenated phenol. Significance and Impact of the Study: This is the first study to evaluate individual juice aroma components produced by Alicyclobacillus species using olfactometry and to demonstrate that at least three medicinal off-flavour compounds are associated with the growth of alicyclobacilli in orange juice.eninfo:eu-repo/semantics/closedAccessDibromophenolGuaiacolDichlorophenolHalogenated phenolsAcidoterrestris sporesFruit juiceBacillus-acidoterrestrisTaintBiotechnology & applied microbiologyMicrobiologyArticle0002270180000032-s2.0-1464440039317217717217715715640Biotechnology & applied microbiologyMicrobiology