{'fraction_non_alphanumeric': 0.023445463812436288, 'fraction_numerical': 0.0030581039755351682, 'mean_word_length': 5.294871794871795, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Musty Aroma Compounds Produced by Selected Molds and Actinomycetes on Agar and Whole Wheat Bread.

Musty aroma compounds produced by cultures of Streptomycetes odorifer , Streptomycetes griscus , Penicillium roqueforti , Aspergillus flavus , Aspergillus niger , and Botrytis cineria when grown on agar and whole wheat bread were isolated and identified using headspace entrainment and GC-MS analysis. Actinomycete cultures produced the most intense musty aromas, which were attributed to the presence of 2-methylisoborneol and geosmin, whereas P. roqueforti and B. cineria cultures produced an overall musty-fruity odor quality caused by the combination of 2-methylisoborneol and 8-carbon alcohols and ketones. Several musty compounds in the cultures were not identified including an intensely musty, cat-like aroma compound produced by A. flavus . Seven musty aroma-type categories are proposed to assist in defining musty taints produced by microorganisms in food and feedstuffs.