SenSpoil consortium studies how the volatiles formed by food spoilage microbiomes are sensed as odours by humans and how they are reflected as sensory experiences related to food spoilage. The first of the three work packages (WPs) concentrates on determining what kind of volatiles are formed by specific groups of spoilage bacteria inoculated in perishable foods. The second WP concentrates on analysing volatiles produced by natural spoilage microbiomes. Our aim is to study, to what extent the volatilomes formed by complex natural communities result from the cumulative accumulation of volatiles produced by specific groups of spoilage bacteria or whether microbial interaction induces profound changes in volatilomes. WP3 focuses on the consumer acceptance of various key odour compounds detected in WP 2.

2024

2027