Table 2.

Numbers of C. maltaromaticum strains associated with the production of specific VOCs in meat samples after 7 days of storage at 4°C in air and vacuum packs

CompoundNo. of strainsa in:
AirVacuum pack
Sulfur compounds
    Thiopheneb127
    Dimethyl sulfideb51
    4-Methylthiophenolb1219
    2-Ethylthiopheneb33
    Dimethyl sulfoneb318
Ketones
    Acetoinc3738
    2-Heptanonec361
    6-Methyl-2-heptanoneb20
    3-Octanonec380
Aldehydes
    Hexanalc220
    Heptanalc10
    2-Heptenalc60
    Benzaldehydec42
    2-Octenalc154
    Nonanalc192
    3,5-Dimethylbenzaldehydeb133
    Decanalc83
    Tetradecanalc142
Alcohols
    3-Methyl-1-butanolc320
    1-Hexanolc210
    2-Butoxyethanolc120
    Heptanolc260
    1-Octen-3-olc4225
    2-Ethyl-1-hexanolc3119
    1-Octanolc161
    2-Octen-1-olc294
    Phenylethyl alcoholc84
    3-Phenoxy-1-propanolb85
    Tridecanolb85
Carboxylic acids
    Butanoic acidc4132
    Hexanoic acidc307
    Nonanoic acidc125
Furan compound (2-pentylfuran)b312
  • a Data are relative to the quantitative determination of the different compounds, including those occurring in traces.

  • b Identified by comparison of the mass spectrum with the NIST library.

  • c Identified by comparison with the mass spectrum and retention time of a known standard.