Formation and determination of microbially-derived off-flavour in apple juice

  • Siegmund B
  • Zierler B
  • Pfannhauser W
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The role of two bacteria (namely Alicyclobacillus acidoterrestris and Streptomyces griseus griseus) on the off-flavour formation in apple juice was investigated. The strains were able to form a number of off-flavour compounds causing medicinal and/or earthymusty notes in the juice under conditions that were common for the storage of shelf-stable products. © 2006 Elsevier B.V. All rights reserved.

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  • Barbara Siegmund

  • Barbara Zierler

  • Werner Pfannhauser

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