ABSTRACT
Musty taints and off-flavors in foodstuffs have been a source of concern in the food industry for many years. Although a list of potential compounds causing this defect is long [1], the main ones responsible for it are 2-methoxy-3-isopropylpyrazine (IPMP), 2methoxy-3-isobutylpyrazine (IBMP), 2,4,6-trichloroanisole (TCA), 2-methylisoborneol (MIB), and geosmin (GEO) (Fig. 1).
