Some fungal species belonging to genus Fusarium are assumed to be so heaf-resisfanf as to survive the heat pasteurisation treatments routinely applied to fruit products. In order to detect fungal growth as early as possible, the EOS 835 artificial olfactory model system was assayed on different pear nectars, both uninoculated and inoculated with Fusarium sporotrichioides. The mouid was evaluated for its growth over time and its ability to produce volatile metabolites unrelated to the pear aroma profile. EOS 835 was able to detect, concurrently with a team of sensory analysis experts, the presence of volatile fungal metabolites before mould growth was evident.
展开▼
