title: Recent developments in the analysis of musty odour compounds in water and wine: A review.
abstract: One of the most common taints in foods is a musty or earthy odour, which is commonly associated with the activity of microorganisms. Liquid foods, particularly wine and water, can be affected by this defect due to the presence of certain aromatic organic compounds at very low concentrations (ng/L) consistent with human threshold perception levels. The volatile compounds responsible for a mouldy off-aroma include approximately 20 compounds, namely, haloanisoles, geosmin, 2-methylisoborneol, several alkyl-methoxypyrazines, 1-octen-3-ol, 1-octen-3-one, trans-octenol, 3-octanone, fenchol and fenchone. Methods for determining these very low concentrations of odour compounds must be extremely sensitive and selective with efficient preconcentration treatments. A number of extraction techniques based on LLME (liquid-liquid microextraction), SPME (solid-phase microextraction) or SBSE (stir-bar sorptive extraction) can be applied and should be selected on a case-by-case basis. Moreover, recent developments in GC instrumentation coupled to different detection systems can effectively increase the selectivity and sensitivity of the analysis of target compounds.
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P, García González n° 2, E-41012 Sevilla, Spain.
authors.forename: R M
authors.initials: RM
authors.lastname: Callejón
authors.affiliation: Universidad Autónoma de Chile, Chile.
authors.forename: C
authors.initials: C
authors.lastname: Ubeda
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P, García González n° 2, E-41012 Sevilla, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Ríos-Reina
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P, García González n° 2, E-41012 Sevilla, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Morales
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P, García González n° 2, E-41012 Sevilla, Spain. Electronic address: amtroncoso@us.es.
authors.forename: A M
authors.initials: AM
authors.lastname: Troncoso
mesh_terms: D005524:Food Technology / Q000639:trends*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D007659:Ketones / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D007659:Ketones; D055549:Volatile Organic Compounds; D014867:Water
keywords: Beverages; Chromatography; Musty odour; Off-flavour; Sample preparation; Sensory threshold