title: Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations.
abstract: Spoilage of fruit juice by Alicyclobacillus acidoterrestris is characterized by a distinct medicinal or antiseptic off odor attributed to guaiacol, a metabolic by product of the bacterium. Detection of low populations of A. acidoterrestris that would precede sensory detection of guaiacol would enable juice processors to select appropriate processing and storage conditions that would minimize or eliminate spoilage. The objective of this study was to determine the recognition threshold of guaiacol in apple juice by sensory analysis and the population of A. acidoterrestris and incubation time at 21 and 37 degrees C necessary for chemical detection of guaiacol. Commercially sterilized apple juice (pH 3.54 +/- 0.04, 11.3 +/- 0.3 degrees Brix) was inoculated with a five-strain mixture of A. acidoterrestris spores (2.98 log10 CFU/ml) and stored at 21 or 37 degrees C for up to 61 days. Using an experienced sensory panel and the forced-choice ascending concentration method of limits, the best estimate threshold (BET) for recognition of guaiacol added to uninoculated apple juice was 2.23 ppb. Numbers of A. acidoterrestris spores and cells in inoculated juice remained constant during the 61-day storage period; however, the panel detected (P < or = 0.01) guaiacol in juice stored at 37 degrees C within 8 days. At three of four sampling times ranging from 13 to 61 days at which the sensory panel detected (P < or = 0.001) guaiacol, concentrations of 8.1 to 11.4 ppb were detected by chromatographic analysis. The panel detected (P < or = 0.1 to P < or = 0.01) guaiacol in five samples stored at 21 to 37 degrees C for 8 to 61 days in which the compound was not detected by chromatographic analyses. It appears that guaiacol content in apple juice inoculated with A. acidoterrestris is not always correlated with numbers of cells, and the limit of sensitivity of chromatographic quantitation of the compound is higher than the BET.
authors.affiliation: Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA.
authors.forename: R V
authors.initials: RV
authors.lastname: Orr
authors.forename: R L
authors.initials: RL
authors.lastname: Shewfelt
authors.forename: C J
authors.initials: CJ
authors.lastname: Huang
authors.forename: S
authors.initials: S
authors.lastname: Tefera
authors.forename: L R
authors.initials: LR
authors.lastname: Beuchat
mesh_terms: D001407:Bacillus / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism*; D001628:Beverages / Q000382:microbiology*; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000032:analysis* / Q000378:metabolism; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009812:Odorants; D019685:Rosales; D013171:Spores, Bacterial / Q000254:growth & development; D013649:Taste; D013997:Time Factors
chemical_list: D006139:Guaiacol