Proton-Transfer-Reaction Mass Spectrometry for the study of the aromatic potential of bakery starter strains

Flavor production by yeast and bacterial strains employed in bakery is nowadays receiving considerable attention. The flavor characteristics of the dough and the finished products are evaluated by sensory analysis and gas-chromatography: both techniques are limited by their low-throughput character. This work proposes the application of Proton- Transfer-Reaction Mass Spectrometry (PTR-MS) for the high-throughput characterization and selection of bakery starters in view of their aromatic potential. The technique permits to study in real time flavor production directly within the food matrix