Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5998
Title: Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds
Authors: Benozzi, Elisabetta
Romano, Andrea
Capozzi, Vittorio
Makhoul, Salim
Cappellin, Luca
Khomenko, Iuliia
Aprea, Eugenio
Scampicchio, Matteo
Spano, Giuseppe
Märk, Tilmann D
Gasperi, Flavia
Biasioli, Franco
Affiliations: Faculty of Arts and Sciences 
Keywords: Acetaldehyde (PubChem CID: 177)
Acetoin (PubChem CID: 179)
Diacetyl (PubChem CID: 650)
Lactic acid fermentation
Methanethiol (PubChem CID: 878)
Microbial starter culture
Proton-transfer-reaction time-of-flight mass spectrometer
Sulphur compounds
Volatile organic compounds
Yogurt
Issue Date: 2015
Publisher: Elsevier
Part of: Food Research International
Volume: 76
Start page: 682
End page: 688
Abstract: 
In this work, we used Proton Transfer Reaction-Mass Spectrometry (PTR-ToF-MS), coupled with an automated sampling system, to monitor lactic fermentation driven by different yogurt commercial starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. The aim is the identification of markers for real-time and non-invasive bioprocess control and optimisation as an industrial driver of innovation in food technology and biotechnology. We detected more than 300 mass peaks, tentatively identifying all major yogurt aroma volatiles. Thirteen mass peaks showed statistically significant differences among the four commercial starters. Among these are acetaldehyde, methanethiol, butanoic acid, 2-butanone, diacetyl, acetoin, 2-hydroxy-3-pentanone/pentanoic acid, heptanoic acid and benzaldehyde which play a key role in yogurt flavour. These volatile described the diverse flavour properties claimed by food biotechnological companies and, considering the possible contribution to yogurt flavour, are potential markers for the rapid screening of starter cultures and for the quality design in this fermentation-driven production. The strength of our approach lies in the identification, for the first time, of specific depletion kinetics of four sulphur containing compounds occurring during fermentation (hydrogen sulphide, methanethiol, S-methyl thioacetate/S-ethyl thioformate, pentane-thiol), which suggest a new possible protechnological feature of yogurt starter cultures.
URI: https://scholarhub.balamand.edu.lb/handle/uob/5998
ISSN: 09639969
DOI: 10.1016/j.foodres.2015.07.043
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Chemistry

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