Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/7567

TitleWhy do food and drink smell like earth?
Author(s)Paterson, R. R. M.
Venâncio, Armando
Lima, Nelson
KeywordsGeosmin
Patulin
Penicillium expansum
Botrytis cinerea
Issue date2007
CitationMÉNDEZ-VILAS, A. ed. lit. – “Communicating Current Research and Educational Topics and Trends in Applied Microbiology”. [S.l.] : Formatex . 2007. ISBN 978-84-611-9422-3. p.120-128..
Series/Report no.2007
Abstract(s)Fungi have long been associated with earthy odours. One of the main contributors to this odour is geosmin, a sesquiterpenoid metabolite produced by soil living fungi. Some food commodities are liable to contamination by geosmin producing fungi. Under favourable environmental conditions the production of geosmin occurs. One of the producers of geosmin in fruits is Penicillium expansum which also produces the mycotoxin patulin. Recent reports indicate that geosmin production by P. expansum is stimulated by Botrytis cinerea. However, the effect on patulin production is not known. The above issues will be discussed in this contribution.
TypeBook part
URIhttp://hdl.handle.net/1822/7567
ISBN978-84-611-9422-3
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters
DCILM - Livros e Capítulos de Livros

Files in This Item:
File Description SizeFormat 
Paterson_et_al_pp120-128[1].pdf656,6 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID