GC–MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp.
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference25 articles.
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3. Best estimated aroma and taste detection threshold for guaiacol in water and apple juice;Eisele;Journal of Food Science,2005
4. Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC–MS;Gocmen;Letters in Applied Microbiology,2005
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1. Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices;International Journal of Food Microbiology;2024-12
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3. Identification of guaiacol producing Alicyclobacillus recovered from commercial orange juices distributed in Greek markets;Italian Journal of Food Science;2024-05-24
4. Microbial food spoilage: impact, causative agents and control strategies;Nature Reviews Microbiology;2024-04-03
5. Impact of plasma activated water (PAW) at different temperatures on Alicyclobacillus acidoterrestris spores;LWT;2024-01
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