366 Modern Food Microbiology
Table 14–6 Volatile Compounds Produced by the Spoilage Biota or Spoilage Organisms in
Meats, Poultry, Seafood, or Culture Media
Organism/Inoculum Substrate/Conditions
Principal Volatiles
Reference
Shewanella
putrefaciens
Sterile fish muscle,
1–2
◦ C, 15 days
Dimethyl sulfide, dimethyl trisulfide,
methyl mercaptan, trimethylamine,
propionaldehyde, 1-penten-3-ol, H 2 S,
etc.
66
“Achromobacter”
sp.
As above
Same as above except no dimethyl
trisulfide or H 2 S
66
P. fluorescens
As above
Methyl sulfide, dimethyl disulfide
66
P. perolens
As above
Dimethyl trisulfide, dimethyl disulfide,
methyl mercaptan,
2-methoxy-3-isopropylpyrazine
(potatolike odor)
67
Moraxella sp.
TSY agar, 2–4
◦ C,
14 days
16 compounds including dimethyl disulfide,
dimethyl trisulfide, methyl isobutyrate,
and methyl-2-methyl butyrate
61
P. fluorescens
As above
15 compounds including all the above
except methyl isobutyrate
61
P. putida
As above
14 compounds including the same for
Moraxella sp. above except methyl
isobutyrate and methyl-2-methyl butyrate
61
B. thermosphacta
Inoculated vacuumpackaged corned
beef, 5
◦ C
7 compounds including diacetyl, acetoin,
nonane, 3-methyl-butanal, and
2-methyl-butanol
87
Aerobically stored,
inoculated beef
slices, 1
◦ C,
14 days,
pH 5.5–5.8
Acetoin, acetic acid, isobutyric/isovaleric
acids; acetic acid increased fourfold
after 28 days
13
As above;
pH 6.2–6.6
Acetic acid, isobutyric, isovaleric, and
n-butyric acids
13
APT broth, pH 6.5,
0.2% glucose
Acetoin, acetic acid, isobutyric and
isovaleric acids
13
APT broth, pH 6.5,
no glucose
Same as above but no acetoin
13
B. thermosphacta
(15 strains)
APT broth, pH 6.5,
0.2% glucose
Acetoin, acetic acid, isobutyric and
isovaleric acids, traces of
3-methylbutanol
14
S. putrefaciens
Grown in
radappertized
chicken, 5 days,
10
◦ C
H 2 S, methyl mercaptan, dimethyl disulfide,
methanol, ethanol
26
P. fragi
As above
Methanol, ethanol, methyl and ethyl
acetate, dimethyl sulfide, methanol,
ethanol
26
B. thermosphacta
As above
Methanol, ethanol
26
Flora
Spoiled chicken
H compounds including H 2 S, methanol,
ethanol, methyl mercaptan, dimethyl
sulfide, dimethyl disulfide
26
Table 14–6 Volatile Compounds Produced by the Spoilage Biota or Spoilage Organisms in
Meats, Poultry, Seafood, or Culture Media
Organism/Inoculum Substrate/Conditions
Principal Volatiles
Reference
Shewanella
putrefaciens
Sterile fish muscle,
1–2
◦ C, 15 days
Dimethyl sulfide, dimethyl trisulfide,
methyl mercaptan, trimethylamine,
propionaldehyde, 1-penten-3-ol, H 2 S,
etc.
66
“Achromobacter”
sp.
As above
Same as above except no dimethyl
trisulfide or H 2 S
66
P. fluorescens
As above
Methyl sulfide, dimethyl disulfide
66
P. perolens
As above
Dimethyl trisulfide, dimethyl disulfide,
methyl mercaptan,
2-methoxy-3-isopropylpyrazine
(potatolike odor)
67
Moraxella sp.
TSY agar, 2–4
◦ C,
14 days
16 compounds including dimethyl disulfide,
dimethyl trisulfide, methyl isobutyrate,
and methyl-2-methyl butyrate
61
P. fluorescens
As above
15 compounds including all the above
except methyl isobutyrate
61
P. putida
As above
14 compounds including the same for
Moraxella sp. above except methyl
isobutyrate and methyl-2-methyl butyrate
61
B. thermosphacta
Inoculated vacuumpackaged corned
beef, 5
◦ C
7 compounds including diacetyl, acetoin,
nonane, 3-methyl-butanal, and
2-methyl-butanol
87
Aerobically stored,
inoculated beef
slices, 1
◦ C,
14 days,
pH 5.5–5.8
Acetoin, acetic acid, isobutyric/isovaleric
acids; acetic acid increased fourfold
after 28 days
13
As above;
pH 6.2–6.6
Acetic acid, isobutyric, isovaleric, and
n-butyric acids
13
APT broth, pH 6.5,
0.2% glucose
Acetoin, acetic acid, isobutyric and
isovaleric acids
13
APT broth, pH 6.5,
no glucose
Same as above but no acetoin
13
B. thermosphacta
(15 strains)
APT broth, pH 6.5,
0.2% glucose
Acetoin, acetic acid, isobutyric and
isovaleric acids, traces of
3-methylbutanol
14
S. putrefaciens
Grown in
radappertized
chicken, 5 days,
10
◦ C
H 2 S, methyl mercaptan, dimethyl disulfide,
methanol, ethanol
26
P. fragi
As above
Methanol, ethanol, methyl and ethyl
acetate, dimethyl sulfide, methanol,
ethanol
26
B. thermosphacta
As above
Methanol, ethanol
26
Flora
Spoiled chicken
H compounds including H 2 S, methanol,
ethanol, methyl mercaptan, dimethyl
sulfide, dimethyl disulfide
26