Volatile odour substances produced by microflora

Abstract

Abstract Literature indicates a broad contribution of microorganisms to the odours occurring in foods. Own research on volatile odour compounds produced by moulds, bacteria and yeasts growing on cereal grains hase been concentrated to 1‐octen‐3‐ol, especially, which was found to be produced in great amounts by certain moulds as well as by mushrooms both growing wild and cultivated. In the bacteria strains studied about 50 volatile compounds have been identified. In most of the bacterial cultures developed on cereal grain acetoin was the predominant substance. Practical applications are proposed and discussed. On one side a flavour concentrate may be produced from mould cultures yielding fungal odour. Otherwise the main microbial metabolites could be used as indices of the growth rate of individual groups of the microflora on cereal grains and other foodstuffs.