4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the " Zapatera " Spoilage of Spanish-Style Green Table Olives.

  title={4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the " Zapatera " Spoilage of Spanish-Style Green Table Olives.},
  author={Alfredo Monta{\~n}o and Antonio de Castro and Luis Rejano and Manuel Brenes},
  journal={Journal of food protection},
  volume={59 6},
Zapatera spoilage was reproduced in Spanish-style green olive brines adjusted to pH 5 and with a concentration of 5% (wt/vol) NaCl. A relationship between the formation of the compound responsible for the zapatera off odor, cyclohexanecarboxylic acid, and consumption of a new compound isolated from olive brines, 4-hydroxycyclohexanecarboxylic acid, was established. When the latter compound was added to a synthetic medium inoculated with a concentrated microbial suspension from a zapatera brine… Expand
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