The two phenolic compounds used in the study, i.e., vanillin and cinnamic acid, and the synthetic compounds, i.e., sodium benzoate, potassium sorbate, and sodium diacetate, were purchased from Sigma-Aldrich (Munich, Germany). The phenolic compounds were selected based on a previous investigation that indicated very high antimicrobial activity of the two natural compounds against food spoilage yeasts [27 (link)]. The stock solutions of the phenolics and synthetic compounds were prepared in 10% (v/v) ethanol.
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