Homoterpene Biosynthesis in Fungi [PDF]
Angewandte Chemie International Edition, Volume 64, Issue 52, December 22, 2025.The first homoterpene biosynthetic pathway in the fungal kingdom is reported. A methyltransferase–terpene cyclase pair produces a unique heptamethyl bicyclo[3.3.1]nonane homoterpene via presodorifen, demonstrating that homoterpene biosynthesis via the addition of a C1 unit to terpene diphosphate precursors prior to scaffold formation extends beyond the
Lin Zhou +5 more
wiley +2 more sources
A Simple Alternative Method for Preservation of 2-Methylisoborneol in Water Samples [PDF]
International Journal of Environmental Research and Public Health, 2018 2-Methylisoborneol (2-MIB) is one of the most commonly observed taste and odor (T&O) compounds present in drinking water sources. As it is biodegradable, a preservation agent, typically mercury chloride, is needed if the water is not analyzed right after sampling.
Chun-Cheng Fan +2 more
openaire +3 more sources
Influence of Temperature Regimes on the Production of 2‐MIB and Geosmin by Pseudanabaena galeata and Phormidium ambiguum [PDF]
Water Environment Research, Volume 97, Issue 11, November 2025.Two cyanobacteria species Pseudanabaena galeata and Phormidium ambiguum were exposed to 20°C, 30°C, and 40°C for a 10‐day period, and samples were taken every other day for a 10‐day period. Both species showed significant changes in odor compound production at different temperature regimes.
Mudalige Don Hiranya Jayasanka Senavirathna +1 more
wiley +2 more sources
Seasonal Rise in the Contents of Microcystin-LR and Odorous Substances Due to Cyanobacterial Blooms in a Drinking Water Reservoir Supplying Xinyang City, China [PDF]
ToxinsCyanobacterial blooms have become a serious water pollution problem in many parts of the world, and the monitoring and study of the impacts of biotoxins on human health are of vital importance.
Wei Zhao +4 more
doaj +2 more sources
Frontiers in Environmental ScienceDrinking water quality and the commercial value of aquatic items are both significantly impacted by odor molecules like 2-methylisoborneol (2-MIB) and geosmin (GSM).
Xi Chen +23 more
doaj +2 more sources
Geographical and Seasonal Patterns of Geosmin and 2-Methylisoborneol in Environmental Water in Jiangsu Province of China [PDF]
Journal of Analytical Methods in Chemistry, 2014 This study was conducted to obtain the basic data of two common odorants—geosmin and 2-methylisoborneol (GSM and 2-MIB)—in environmental water. More specifically, the headspace solid-phase microextraction coupled to gas chromatography mass spectrometry ...
Zhen Ding +5 more
doaj +2 more sources
Genes associated with 2-methylisoborneol biosynthesis in cyanobacteria: isolation, characterization, and expression in response to light. [PDF]
PLoS ONE, 2011 The volatile microbial metabolite 2-methylisoborneol (2-MIB) is a root cause of taste and odor issues in freshwater. Although current evidence suggests that 2-MIB is not toxic, this compound degrades water quality and presents problems for water ...
Zhongjie Wang +4 more
doaj +2 more sources
Near-Infrared Spectroscopy Detection of Off-Flavor Compounds in Tench (Tinca tinca) After Depuration in Clean Water [PDF]
FoodsTench (Tinca tinca) is a warm-temperate, freshwater benthic fish with often unpleasant odors and flavors which result from its natural habitat. These characteristics may deter consumers; therefore, their removal would enhance the fish’s palatability and ...
Daniel Martín-Vertedor +4 more
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Biochemical and Ecological Control of Geosmin and 2-Methylisoborneol in Source Waters [PDF]
Applied and Environmental Microbiology, 2007 The majority of all biologically caused taste-and-odor outbreaks in drinking water characterized worldwide are caused by microbial production of (−)-geosmin [(−)-(4 S ,4a S ,8a R )-4,8a-dimethyloctahydronaphthalen-4a-ol] and (−)-2-methylisoborneol (2-MIB) {(1 R -exo)-1,2,7,7 ...
Friedrich, Jüttner, Susan B, Watson
openaire +3 more sources
Off-Flavors in Aquacultured Fish: Origins and Implications for Consumers
Fishes, 2022 Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors.
Jéssica A. Moretto +5 more
doaj +1 more source