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

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Abstract

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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Siegmund, B., Zierler, B., & Pfannhauser, W. (2006). Formation and determination of microbially-derived off-flavour in apple juice. Developments in Food Science, 43(C), 277–280. https://doi.org/10.1016/S0167-4501(06)80066-X

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