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Title: PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin
Authors: Capozzi, Vittorio
Makhoul, Salim
Aprea, Eugenio
Romano, Andrea
Cappellin, Luca
Jimena, Ana Sanchez
Spano, Giuseppe
Gasperi, Flavia
Scampicchio, Matteo
Biasioli, Franco
Affiliations: Faculty of Arts and Sciences 
Keywords: Aroma
Direct-injection mass spectrometry (dims)
Proton-transfer-reaction time-of-flight mass spectrometry (ptr-tof-ms)
Saccharomyces cerevisiae
Volatile organic compounds (vocs)
Issue Date: 2016
Publisher: National Library of Medicine
Part of: Molecules
Volume: 21
Issue: 4
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. © 2016 by the authors.
DOI: 10.3390/molecules21040483
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Chemistry

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