{Reference Type}: Journal Article
{Title}: Moldy odors in food - a review.
{Author}: Gong D;Prusky D;Long D;Bi Y;Zhang Y;
{Journal}: Food Chem
{Volume}: 458
{Issue}: 0
{Year}: 2024 Nov 15
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.140210
{Abstract}: Food products are susceptible to mold contamination, releasing moldy odors. These moldy odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are a mixture of volatile organic compounds (VOCs) released by the fungi themselves, which are the main source of moldy odors in moldy foods. These VOCs are secondary metabolites of fungi and are synthesized through various biosynthetic pathways. Both the fungi themselves and environmental factors affect the release of moldy odors. This review summarized the main components of musty odors in moldy foods and their producing fungi. In addition, this review focused on the functions of moldy volatile organic compounds (MVOCs) and the biosynthetic pathways of the major MVOCs, and summarized the factors affecting the release of MVOCs as well as the detection methods. It expected to provide a basis for ensuring food safety.