Why do food and drink smell like earth?
نویسنده
چکیده
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.
منابع مشابه
Smell and Taste in Aginga
Everyone is aware that the visual and auditory senses dim with age, and expects the elderly to need reading glasses and hearing aids. What about the chemical senses of smell and taste? The opening quotation shows that a decline in the ability to appreciate (“taste”) food and drink in old age was recognized thousands of years ago. But in what ways do our perceptions of the volatile and water-sol...
متن کاملThe role of nutrients in meat flavour formation.
‘The role of meat in the human diet’ addresses a very broad subject, covering the nutritional, social, economic and gustatory aspects of meat eating. Although meat is an important source of nutrients, this is probably not the reason why most people eat it; those who eat meat do so because they like the characteristic aroma, flavour and texture. However, the nutritional aspects of meat and its f...
متن کاملتغذیهی سالم از نگاه قرآن
Background and Objective: Islam has always laid emphasis upon the health of body and soul. There are a lot of instructions and lessons presented in Quran about healthy nutrition which is a very important factor for attaining the body and soul health. “We send down for believers from Quran whatever which is mercy and healthy”. In this article, we considered some of these Quran’s guidelines. Mate...
متن کاملSeparable Substrates for Anticipatory and Consummatory Food Chemosensation
Perception of the smell of a food precedes its ingestion and perception of its flavor. The neurobiological underpinnings of this association are not well understood. Of central interest is whether the same neural circuits code for anticipatory and consummatory phases. Here, we show that the amygdala and mediodorsal thalamus respond preferentially to food odors that predict immediate arrival of ...
متن کاملCombination of Real-Value Smell and Metaphor Expression Aids Yeast Detection
BACKGROUND Smell provides important information about the quality of food and drink. Most well-known for their expertise in wine tasting, sommeliers sniff out the aroma of wine and describe them using beautiful metaphors. In contrast, electronic noses, devices that mimic our olfactory recognition system, also detect smells using their sensors but describe them using electronic signals. These de...
متن کامل