Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp.

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Inês Carvalho Leonardo, António Ferreira, Maria do Rosário Bronze, Ana Patrícia Quendera, Ana Filipa Fernandes, Maria Teresa Barreto Crespo, Frédéric Bustos Gaspar
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引用次数: 0

Abstract

Industries that produce or use fruit-based products have faced several spoilage events, resulting in economic losses caused by product recalls and loss of consumer confidence. Some of these events correlate to the presence of Alicyclobacillus (ACB) in food products since they can produce off-flavours and odours in the final products. Guaiacol (2-methoxyphenol) and halophenols (2,6-dichlorophenol and 2,6-dibromophenol) have been widely explored as the primary culprits of off-flavour spoilage by ACB. However, different compounds might be correlated with these spoilage events. In this work, volatile metabolites produced by distinct ACB species (Alicyclobacillus acidoterrestris, Alicyclobacillus acidocaldarius, and Alicyclobacillus cycloheptanicus) in laboratory medium and fruit juices were identified by HS-SPME-GC-MS and investigated as potential spoilage-related compounds. Isobutyric acid (2-methylpropanoic acid) and isovaleric acid (3-methylbutanoic acid) were revealed to be produced by all three ACB species at concentrations that surpass the odour threshold. These cheesy, sweaty, and sour compounds were responsible for dissonant odours in peach, orange, and tomato juice, harming fruit-based products' quality. More importantly, this work suggests that ACB species previously identified as non-spoilage bacteria, based on a lack of ability to produce guaiacol and halophenols, can also threaten the juice, beverage, and dairy industries. As such, identification methods currently used in industries for ACB control in final products should be revised.

生产或使用水果类产品的行业曾多次发生腐败事件,导致产品召回和消费者信心丧失,造成经济损失。其中一些事件与食品中存在的阿利西环杆菌(ACB)有关,因为它们会在最终产品中产生异味和臭味。愈创木酚(2-甲氧基苯酚)和卤代苯酚(2,6-二氯苯酚和 2,6-二溴苯酚)被广泛认为是 ACB 导致异味的罪魁祸首。然而,这些变质事件可能与不同的化合物有关。在这项工作中,通过 HS-SPME-GC-MS 鉴定了不同 ACB 菌种(Alicyclobacillus acidoterrestris、Alicyclobacillus acidocaldarius 和 Alicyclobacillus cycloheptanicus)在实验室培养基和果汁中产生的挥发性代谢物,并将其作为潜在的腐败相关化合物进行研究。研究发现,所有三种 ACB 物种都会产生异丁酸(2-甲基丙酸)和异戊酸(3-甲基丁酸),其浓度超过了气味阈值。这些乳酪味、汗味和酸味化合物是造成桃汁、橙汁和番茄汁气味不协调的原因,从而损害了水果类产品的质量。更重要的是,这项工作表明,以前因缺乏产生愈创木酚和卤酚的能力而被确定为非滋生细菌的 ACB 物种也会威胁果汁、饮料和乳制品行业。因此,目前工业中用于控制最终产品中 ACB 的鉴定方法应予以修订。
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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