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The musty off‐flavor that develops in stored dry beans is partially attributed to the bi‐phenol compound, geosmin – an oxygenated hydrocarbon (trans‐1,10‐di methyl‐trans9‐decalol) (Buttery et al. 1976; Roland et al. 2017). Swanson and Hernandez (1984) reported that geosmin and 2‐methylisoborneol (MIB) are microbial metabolites associated with the earthy, musty off‐flavors in dry beans. The presence of part per billion (ppb) concentrations of contaminating volatile compounds in dry beans can result in objectionable off‐flavors since the flavor of dry beans is bland. The growth of Actinomyces produces both geosmin and MIB on beans or in the water supply used during bean cultivation and may result in production of a musty off‐flavor in processed dry beans and other food products. Fairley (2007) detected geosmin in navy beans spiked with A. flavus, P. commune, and P. expansum after three days of incubation. Concentrations increased during incubation and with increased mold counts and geosmin and 2‐MIB were identified as the musty‐odor compounds associated with moldy navy beans during processing.