Musty Aroma Compounds Produced by Selected Molds and Actinomycetes on Agar and Whole Wheat Bread

Abstract

Musty aroma compounds produced by cultures of Streptomycetes odorifer, Streptomycetes griscus, Penicillium roqueforti, Aspergillus flavus, Aspergillus niger, and Botrytis cineria when grown on agar and whole wheat bread were isolated and identified using headspace entrainment and GC–MS analysis. Actinomycete cultures produced the most intense musty aromas, which were attributed to the presence of 2-methylisoborneol and geosmin, whereas P. roqueforti and B. cineria cultures produced an overall musty-fruity odor quality caused by the combination of 2-methylisoborneol and 8-carbon alcohols and ketones. Several musty compounds in the cultures were not identified including an intensely musty, cat-like aroma compound produced by A. flavus. Seven musty aroma-type categories are proposed to assist in defining musty taints produced by microorganisms in food and feedstuffs.