Formation of trans-1,3-Pentadiene in Off-Flavor Food

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 55; no. 5; pp. 210 - 215
• Main Authors: IMAI, Koichi, ISHII, Rie, TAKANO, Mariko, YONEDA, Aoi, OSAKA, Ikue
• Format: Journal Article
• Language: Japanese
• Published: Japan Japanese Society for Food Hygiene and Safety 2014
• Subjects: Alkadienes - analysis; Alkadienes - metabolism; complaint food; DNA sequence analysis; DNA, Fungal - genetics; Food Additives - metabolism; Food Analysis - methods; Food Contamination - analysis; Food Microbiology - methods; Gas Chromatography-Mass Spectrometry - methods; Hydrogen-Ion Concentration; off-flavor; Penicillium chrysogenum; Penicillium chrysogenum - genetics; Penicillium chrysogenum - isolation & purification; Penicillium chrysogenum - metabolism; Pentanes - analysis; Pentanes - metabolism; Sequence Analysis, DNA; Solid Phase Microextraction; sorbic acid; Sorbic Acid - metabolism; trans-1,3-pentadiene
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.55.210

The purpose of the present study is to investigate the production of trans-1,3-pentadiene in a sorbic acid-containing food which was the subject of a complaint that it was off-flavor. Penicillium sp. was isolated from the off-flavor food. The isolated Penicillium sp. was identified as Penicillium chrysogenum by DNA sequencing of the internal transcribed spacer region and the D1/D2 region of the 28S subunit. When P. chrysogenum was cultured in the presence of potassium sorbate, trans-1,3-pentadiene was produced and detected by GC-MS after solid-phase micro extraction. The production of trans-1,3-pentadiene by P. chrysogenum in the culture solution was pH-dependent. These results suggest that the production of trans-1,3-pentadiene in the off-flavor food was mainly due to the decomposition of sorbic acid by P. chrysogenum.