18.104.22.168 - Phenolic Off Flavour (POF)
- Microbiological Techniques
Yeasts isolated on agar plates can be checked for spoilage potential by their ability to decarboxylate an organic acid, producing a distinctive odour. This method, originally described by EBC, was adopted by the ASBC as an international method in 2016 / 2017 and reciprocated as an international method by EBC under the same number in 2018. Descriptors: Phenolic Off Flavour (POF), decarboxylate ferulic acid to 4-vinyl guaiacol, aroma of cloves.