Next Article in Journal
Distinguishing Astragalus mongholicus and Its Planting Soil Samples from Different Regions by ICP-AES
Next Article in Special Issue
Effect of Food Emulsifiers on Aroma Release
Previous Article in Journal
Neutral- and Multi-Colored Semitransparent Perovskite Solar Cells
Previous Article in Special Issue
Screening of Satureja subspicata Vis. Honey by HPLC-DAD, GC-FID/MS and UV/VIS: Prephenate Derivatives as Biomarkers
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessCommunication
Molecules 2016, 21(4), 483; doi:10.3390/molecules21040483

PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

1
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, Italy
2
Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy
3
Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy
4
L’Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques—L’équipe Vin Aliment Microbiologie et Stress, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, Dijon Cedex 21078, France
5
Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon
6
Lallemand SAS, Lallemand Baking Solution Department, a Subsidiary of Lallemand Inc., Blagnac 31702, France
*
Author to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 23 February 2016 / Revised: 6 April 2016 / Accepted: 7 April 2016 / Published: 12 April 2016
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
View Full-Text   |   Download PDF [900 KB, uploaded 12 April 2016]   |  

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. View Full-Text
Keywords: 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 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
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules 2016, 21, 483.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top