Mouldy and musty off-flavour in garlic is caused by the presence of 2,4,6-trichloroanisole

Author:

Stranig Sabrina,Leitner Erich,Leis Dorothea,Siegmund Barbara

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Volatile compounds of fresh and processed garlic;Abe;Exp. Ther. Med.,2020

2. Cork Taint of Wines: Role of the Filamentous Fungi Isolated from Cork in the Formation of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorophenol;Álvarez-Rodríguez;Appl. Environ. Microbiol.,2002

3. Sensory Thresholds: Concepts and Methods;Bi;J. Sens. Stud.,1998

4. Recent developments in the analysis of musty odour compounds in water and wine: A review;Callejòn;J. Chromatogr. A,2016

5. Christensen, L.P., Edelenbos, M., & Kreutzmann, S. (2007) Fruits and Vegetables of Moderate Climate, in Flavour and Frangrances – Chemistry, Bioprocessing, and Sustainability, R.G. Berger (Ed.) Springer, Berlin, Heidelberg, pp. 135–188. ISBN 987–3-540–49338-9.

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