PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-04-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/21/4/483 |
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| author | Vittorio Capozzi Salim Makhoul Eugenio Aprea Andrea Romano Luca Cappellin Ana Sanchez Jimena Giuseppe Spano Flavia Gasperi Matteo Scampicchio Franco Biasioli |
| author_facet | Vittorio Capozzi Salim Makhoul Eugenio Aprea Andrea Romano Luca Cappellin Ana Sanchez Jimena Giuseppe Spano Flavia Gasperi Matteo Scampicchio Franco Biasioli |
| author_sort | Vittorio Capozzi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T01:44:08Z |
| format | Article |
| id | doaj.art-45141752439a48d786084ba91efcc9e1 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-17T01:44:08Z |
| publishDate | 2016-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-45141752439a48d786084ba91efcc9e12022-12-21T22:08:14ZengMDPI AGMolecules1420-30492016-04-0121448310.3390/molecules21040483molecules21040483PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer OriginVittorio Capozzi0Salim Makhoul1Eugenio Aprea2Andrea Romano3Luca Cappellin4Ana Sanchez Jimena5Giuseppe Spano6Flavia Gasperi7Matteo Scampicchio8Franco Biasioli9Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, ItalyFaculty of Science and Technology, Free University of Bolzano, Bolzano 39100, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, ItalyLallemand SAS, Lallemand Baking Solution Department, a Subsidiary of Lallemand Inc., Blagnac 31702, FranceDepartment of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, ItalyFaculty of Science and Technology, Free University of Bolzano, Bolzano 39100, ItalyDepartment of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all’Adige 38010, ItalyIn 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.http://www.mdpi.com/1420-3049/21/4/483breadyeastdirect-injection mass spectrometry (DIMS)proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS)volatile organic compounds (VOCs)aromaflavourSaccharomyces cerevisiae |
| spellingShingle | Vittorio Capozzi Salim Makhoul Eugenio Aprea Andrea Romano Luca Cappellin Ana Sanchez Jimena Giuseppe Spano Flavia Gasperi Matteo Scampicchio Franco Biasioli PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin Molecules 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 |
| title | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin |
| title_full | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin |
| title_fullStr | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin |
| title_full_unstemmed | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin |
| title_short | PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin |
| title_sort | ptr ms characterization of vocs associated with commercial aromatic bakery yeasts of wine and beer origin |
| topic | 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 |
| url | http://www.mdpi.com/1420-3049/21/4/483 |
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