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

  • Siegmund B
  • Zierler B
  • Pfannhauser W
  • 3

    Readers

    Mendeley users who have this article in their library.
  • 0

    Citations

    Citations of this article.

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.

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

  • Barbara Siegmund

  • Barbara Zierler

  • Werner Pfannhauser

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free