Diniz-Silva, Helena Taina published the artcileA synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, the main research area is Origanum Rosmarinus Escherichia synergism essential oil cheese quality storage.
The effects of Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) essential oils in combination on the counts of a mesophilic starter co-culture and Escherichia coli O157:H7 in cheese were determined during 21 days of refrigerated storage. Prevalent OVEO and ROEO terpenes, as well as the physicochem. and sensory aspects of cheese, were also determined OVEO (0.03μL/g) and ROEO (1.32μL/g) did not decreased the counts of Lactococcus spp. while caused a decrease of approx. 3.0 log CFU/g in counts of E. coli O157:H7 in the earlier 12 days of storage. Terpenes of OVEO and/or ROEO decreased during storage in cheese and showed a correlation with decreases in E. coli O157:H7 counts. Eucalyptol, camphor, α-pinene and camphene were detected until 18 days of storage, and only eucalyptol, camphor and α-pinene were detected until 21 days of storage. OVEO and ROEO did not affect the physicochem. parameters and characterized the cheese by the refreshing aroma, mint-like flavor and softness. These results show the prevalent terpenes of OVEO and ROEO in fresh cheese during refrigerated storage and suggest their incorporation during manufacture as a strategy to preserve this product, with particular effects on the survival of E. coli O157: H7.
LWT–Food Science and Technology published new progress about Cheese. 124-76-5 belongs to class alcohols-buliding-blocks, name is rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol, and the molecular formula is C10H18O, Recommanded Product: rel-(1R,2R,4R)-1,7,7-Trimethylbicyclo[2.2.1]heptan-2-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts