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Food Res Int

Title:		Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds
Author(s):		Benozzi E; Romano A; Capozzi V; Makhoul S; Cappellin L; Khomenko I; Aprea E; Scampicchio M; Spano G; Mark TD; Gasperi F; Biasioli F;
Address:		"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Institut fur Ionenphysik und Angewandte Physik, Leopold-Franzens Universit?(t Innsbruck, Technikerstr. 25, 6020 Innsbruck, Austria. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy; Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon; UMR PAM - equipe VALMIS, IUVV, 1 rue Claude Ladrey, 21078 Dijon Cedex, France. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy. Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy. Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122 Foggia, Italy. Institut fur Ionenphysik und Angewandte Physik, Leopold-Franzens Universit?(t Innsbruck, Technikerstr. 25, 6020 Innsbruck, Austria. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all'Adige, Italy. Electronic address: franco.biasioli@fmach.it"
Journal Title:		Food Res Int
Year:		2015
Volume:		20150730
Issue:		Pt 3
Page Number:		682 - 688
DOI:		10.1016/j.foodres.2015.07.043
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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"
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;
Notes:		"PubMed-not-MEDLINEBenozzi, Elisabetta Romano, Andrea Capozzi, Vittorio Makhoul, Salim Cappellin, Luca Khomenko, Iuliia Aprea, Eugenio Scampicchio, Matteo Spano, Giuseppe Mark, Tilmann D Gasperi, Flavia Biasioli, Franco eng Canada 2015/10/01 Food Res Int. 2015 Oct; 76(Pt 3):682-688. doi: 10.1016/j.foodres.2015.07.043. Epub 2015 Jul 30"