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کشاورزی::
میکروارگانیسم
As microorganisms grow and metabolise, they produce chemicals, and the odours produced by these chemicals are indications of microbial spoilage of the food.
Several off-flavours in food can be related to microorganisms, such as bacteria, yeasts and fungi.
It is possible that the microorganism will be destroyed in hygiene practices, but the odorous chemicals can remain.
The phenols are microbially methylated by several microorganisms to form the corresponding ani- soles.
Taints in water can originate not only from contamination from industrial processes but also from nat- urally occurring compounds derived from the activity of microorganisms (Watson et al.
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