ArticleFoods (Basel, Switzerland)2020
Rapid PCR Method for the Selection of 1,3-Pentadiene Non-Producing
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods.Foods (Basel, Switzerland) · 2021Article
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3 authors.
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Abstract
To prevent microbial growth and its consequences, preservatives such as sorbic acid or its salts, commonly known as sorbates, are added to foods. However, some moulds and yeasts are capable of decarboxylating sorbates and producing 1,3-pentadiene. This is a volatile compound with an unpleasant "petroleum-like "odour, which causes consumer rejection of the contaminated products. In this work, we studied the production of 1,3-pentadiene in 91 strains of the yeast
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