In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs). Two ethanol-related peaks (m/z 65.059 and 75.080) described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections

Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F. (2016). PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin. MOLECULES, 21 (483): 1-14. doi: 10.3390/molecules21040483 handle: http://hdl.handle.net/10449/32689

PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin

Capozzi, Vittorio;Makhoul, Salim;Aprea, Eugenio;Romano, Andrea;Cappellin, Luca;Gasperi, Flavia;Biasioli, Franco
2016-01-01

Abstract

In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs). Two ethanol-related peaks (m/z 65.059 and 75.080) described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections
Bread
Yeast
Direct-Injection Mass Spectrometry (DIMS)
Proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS)
Volatile Organic Compounds (VOCs)
Aroma
Flavour
Saccharomyces cerevisiae
Settore CHIM/01 - CHIMICA ANALITICA
2016
Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F. (2016). PTR-MS characterization of VOCs associated with commercial aromatic bakery yeasts of wine and beer origin. MOLECULES, 21 (483): 1-14. doi: 10.3390/molecules21040483 handle: http://hdl.handle.net/10449/32689
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/32689
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