Geosmin, the earthy component of table beet odor

Acree, Terry E.; Lee, C. Y.; Butts, Robert M.; Barnard, J. A.

doi:10.1021/jf60204a059

Cited by 70 publications

(34 citation statements)

References 6 publications

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“…In addition to their antioxidant activity and preventive potential against selected degenerative diseases, betalains exhibit a broad pH stability between pH 3 and 7. Although containing the intense odorant geosmin, high levels of nitrates and often microbial contamination (Acree, Lee, Butts, & Barnard, 1976;Henry, 1995;Murray & Whitfield, 1975), red beets (B. vulgaris) are traditionally approved as main sources for betacyanins as red colorants in many food applications. Thus, cactus fruits (Opuntia spp.)…”

Section: Betacyanins Content and Color Parameters Of O Macrorhiza Pumentioning

confidence: 99%

Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

Moussa-Ayoub

El‐Samahy

Rohn

et al. 2011

Food Research International

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Section: Betacyanins Content and Color Parameters Of O Macrorhiza Pumentioning

confidence: 99%

Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

Moussa-Ayoub

El‐Samahy

Rohn

et al. 2011

Food Research International

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“…Although red beet is the common source of betalain, its main disadvantages are high content of nitrate and bed earthy smell (6,7). It has been extensively studied that processing of colored fruits or vegetables into coloring foodstuffs rather than isolation of pure compounds are the best option to produce natural colorant and free from all types of criticism and legislative offences (8).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant

Tze

Han

Yusof

et al. 2012

Food Sci Biotechnol

144

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Pitaya commonly known as dragon fruit is very popular of its intense color, constituent minerals, vitamins, and antioxidant properties. In this study, physiochemical properties of whole pitaya fruit powder as influenced by 2 different maltodextrin concentrations (20 and 30%) and 4 different inlet temperatures (145, 155, 165, and 175 o C) were carried out. As inlet temperature increased moisture content and water activity decreased and this change was apparent at high concentration of maltodextrin. The best spray drying condition in relation to betacyanin content was 155 o C inlet temperature and 20% maltodextrin concentration. Concerning the flowability, all factors and their levels resulted in poor flowing powder. From nutritional point of view, pitaya fruit powder was found rich in protein, fat, ash, fiber, and antioxidant. This study indicated that the pitaya fruit powder produced from whole pitaya fruit has potential to use as natural coloring agent and a health supplement.

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“…The later compound is also responsible for the muddy, musty/earthy odour in clams [7]. Acree et al [8] isolated geosmin from beetroot juice. It seems that beetroots are able to absorb geosmin generated by micro-organisms in the soil.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

Cantergiani

Brevard

Krebs

et al. 2001

European Food Research and Technology

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The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography-mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/ green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying.

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Geosmin, the earthy component of table beet odor

Cited by 70 publications

References 6 publications

Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits

Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

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