<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Caldentey, Paloma</style></author><author><style face="normal" font="default" size="100%">Fumi, Maria Daria</style></author><author><style face="normal" font="default" size="100%">Mazzoleni, Valeria</style></author><author><style face="normal" font="default" size="100%">Careri, Maria</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Volatile compounds produced by microorganisms isolated from cork</style></title><secondary-title><style face="normal" font="default" size="100%">Flavour and Fragrance Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">microbial growth</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus Suber L</style></keyword><keyword><style  face="normal" font="default" size="100%">volatile components</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1998///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://doi.wiley.com/10.1002/(SICI)1099-1026(199805/06)13:3&lt;185::AID-FFJ723&gt;3.0.CO;2-W</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">13</style></volume><pages><style face="normal" font="default" size="100%">185 - 188</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Microorganisms present on cork (i.e. the reproduction bark of Quercus suber L.) can produce odorous compounds aecting the quality of cork stoppers. This work aims to contribute to the study of the correlation between microbial growth and formation of volatile compounds in the cork. Dierent strains of microorganisms were cultivated on both malt extract and cork, and the odour of the culture was described by a panel. The volatile compounds were isolated directly from the culture media by a dynamic headspace technique followed by adsorption on to Tenax traps. The volatiles were identi®ed by GC±MS: 63 substances were identi®ed in malt extract cultures, mainly consisting of carbonyl compounds (16), alcohols (16), and sesquiterpenes (13). Cultures on cork produced only 12 volatile compounds, more than half being sesquiterpenes. Sensory evaluation con®rmed that cork is an unfavourable culture medium if compared with malt extract.</style></abstract><issue><style face="normal" font="default" size="100%">3</style></issue></record></records></xml>