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Effect of Aroma Compounds on the Microbial Stabilization of Orange‐based Soft Drinks
Author(s) -
NDAGIJIMANA M.,
BELLETTI N.,
LANCIOTTI R.,
GUERZONI M. E.,
ARDINI F. G
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17881.x
Subject(s) - food science , orange (colour) , aroma , chemistry , food spoilage , soft drink , sodium benzoate , fermentation , antimicrobial , orange juice , bacteria , biology , organic chemistry , genetics
The aim of this study was to identify and characterize the microorganism responsible for a case of industrial spoilage in a soft drink factory. About 5 bottles of an orange‐based soft drink were fermented by a Saccharomyces cerevisiae strain in spite of the addition of sodium benzoate. A similar soft drink, which differed mainly for its flavoring component, was not spoiled because of the antimicrobial activity of the orange essential oil used in its production.