Oral Sessions (Day1, Day2, Day3)
Poster Presentations (Day1, Day2, Day3)
Poster Presentations
- Day 2, June 23（Thu.） Room P (501, 502 and 503)
-
2P-10 PDF
Quantitative analysis of musty odor in beverages and foods by GC-TOFMS
Foods and beverages can have a musty odor. 2-methylisoborneol, geosmin, and halogenated anisoles are known to cause musty odors.The musty odor observed in tap water is known to be 2-methylisoborneol (2-MIB) and geosmin produced by cyanobacteria and actinomycetes growing in the water source, and has also been confirmed in farmed fish and river fish. 2,4,6-trichloroanisole (TCA), which is known as an off-flavor of wine, is produced by o-methylation of 2,4,6-trichlorophenol (TCP) which is used as a mold inhibitor in corks, by fungi. Since the functional threshold of these compounds is ppt level, an analytical method that concentrates the target substance, separates it from other volatile substances, and enables its identification and quantification is required for accurate quantification. In this study, we tried to quantify musty odor-causing substances in beverages and foods by combining SPME and GC-TOFMS.