(4S,4aS,8aR)-4,8a-Dimethyl-1,2,3,4,5,6,7,8-octahydronaphthalen-4a-ol; 4,8a-Dimethyl-decahydronaphthalen-4a-ol; Octahydro-4,8a-dimethyl-4a(2H)-naphthalenol
3D model (JSmol)
|Molar mass||182.307 g·mol−1|
|Boiling point||270 to 271 °C (518 to 520 °F; 543 to 544 K)|
|Flash point||104 °C (219 °F; 377 K)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Geosmin is an organic compound with a distinct earthy flavor and aroma produced by certain bacteria, and is responsible for the earthy taste of beetroots and a contributor to the strong scent (petrichor) that occurs in the air when rain falls after a dry spell of weather or when soil is disturbed.
Geosmin is produced by the gram-positive bacteria Streptomyces and various cyanobacteria, and released when these microorganisms die. Communities whose water supplies depend on surface water can periodically experience episodes of unpleasant-tasting water when a sharp drop in the population of these bacteria releases geosmin into the local water supply. Under acidic conditions, geosmin decomposes into odorless substances.
In 2006, the biosynthesis of geosmin by a bifunctional Streptomyces coelicolor enzyme was unveiled. A single enzyme, geosmin synthase, converts farnesyl diphosphate to geosmin in a two-step reaction.
Streptomyces coelicolor is the model representative of a group of soil-dwelling bacteria with a complex lifecycle involving mycelial growth and spore formation. Besides the production of volatile geosmin, it also produces many other complex molecules of pharmacological interest; its genome sequence is available at the Sanger Institute.
Geosmin is responsible for the muddy smell in many commercially important freshwater fish such as carp and catfish. Geosmin combines with 2-methylisoborneol, which concentrates in the fatty skin and dark muscle tissues. Geosmin breaks down in acid conditions; hence, vinegar and other acidic ingredients are used in fish recipes to reduce the muddy flavor. Taste and odor compounds including geosmin lead to an unpleasant taste of drinking water which is perceived by consumers as an indication of poor water quality.
Geosmin is also an issue for saltwater fish grown in recirculating aquaculture systems, such as Atlantic salmon. These systems rely on biological filtration using cultured microbial communities to process the nitrogenous waste from the fish (ammonia) into less harmful compounds (nitrite and nitrate) that can be tolerated at higher concentrations. However geosmin-producing bacteria can also grow in these systems, and often require fish to be transferred to an additional "finishing" or "purge" system where they are not fed for several days prior to harvest to remove off-flavor compounds and empty the intestinal tract.
- The earth's perfume, Protein Spotlight, Issue 35, June 2003.
- Izaguirre G, Taylor WD. (2004). "A guide to geosmin- and MIB-producing cyanobacteria in the United States". Water Sci Technol. 49 (9): 19–24. doi:10.2166/wst.2004.0524. PMID 15237602.CS1 maint: uses authors parameter (link)
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- Suurnäkki S, Gomez-Saez GV, Rantala-Ylinen A, Jokela J, Fewer DP, Sivonen K. (2015). "Identification of geosmin and 2-methylisoborneol in cyanobacteria and molecular detection methods for the producers of these compounds". Water Res. 68 (1): 56–66. doi:10.1016/j.watres.2014.09.037. PMID 25462716.CS1 maint: uses authors parameter (link)
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- Jiang, J.; He, X.; Cane, D.E. (2007). "Biosynthesis of the earthy odorant geosmin by a bifunctional Streptomyces coelicolor enzyme". Nat. Chem. Biol. 3 (11): 711–5. doi:10.1038/nchembio.2007.29. PMC 3013058. PMID 17873868.
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- Bristow, R.L.; Young, I.S.; Pemberton, A.; Williams, J.; Maher, S. (2019). "An extensive review of the extraction techniques and detection methods for the taste and odour compound geosmin (trans-1, 10-dimethyl-trans-9-decalol) in water". Trends in Analytical Chemistry. 110: 233–248. doi:10.1016/j.trac.2018.10.032.