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Food Microbiol

Title:		Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis
Author(s):		Garrido-Fernandez A; Benitez-Cabello A; Rodriguez-Gomez F; Jimenez-Diaz R; Arroyo-Lopez FN; Morales ML;
Address:		"Instituto de la Grasa (CSIC), Departamento de Biotecnologia de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain. Instituto de la Grasa (CSIC), Departamento de Biotecnologia de Alimentos, Campus Universitario Pablo de Olavide, Building 46, Ctra. Sevilla-Utrera, km 1, 410013, Seville, Spain. Electronic address: abenitez@ig.csic.es. Area de Nutricion y Bromatologia, Dpto. Nutricion y Bromatologia, Toxicologia y Medicina Legal Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez, n masculine 2, 41012, Seville, Spain"
Journal Title:		Food Microbiol
Year:		2021
Volume:		20201008
Issue:
Page Number:		103659 -
DOI:		10.1016/j.fm.2020.103659
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, the VOC profile was considered as compositional data (CoDa). The CoDa analysis generated new information on the relationship among inocula and VOCs through the tetrahedral plot, CoDa-biplot, variation array matrix, and CoDa dendrogram. The ilr (which includes pivot) coordinates (Euclidean space) from VOCs produced more reliable starters' clustering than the original data. The potential VOC markers, identified by a test based on the pairwise comparison of the logratio variation arrays from the whole data set and the individual groups, were (starters in the parenthesis): 2-phenylethyl acetate (LPG1, Y12, Y12 + LAB), methanol (Lpl15), cis-2-penten-1-ol (LPG1, Y12, Y12 + LAB), 2-methyl-3-hexanol (LPG1, Y12), U (non-identified) C (m/z 83-112-97) (Y12) and UF (m/z 95-154-110) (LPG1, Y12 + LAB). Besides, some VOCs were partial/totally inhibited by specific starters: 2-methyl-1-propanol (Lp13, Y12 + LAB), 2-phenyl ethanol (Lp13), furfuryl methyl ether (Y12 + LAB), purpurocatechol (Y12, Y12 + LAB), 4-ethyl guaiacol (Lp13, Lpl15), 4-ethyl phenol (Lpl15), 5-tert-butylpyrogallol (Lp13, Lpl15), and UE (m/z 111-198) (Lp13). A better understanding of the relationship between starters and their VOC may facilitate modelling the flavour and quality of Spanish-style green table olive fermentations"
Keywords:		Data Analysis Fermentation Flavoring Agents/metabolism Fruit/microbiology Lactobacillales/classification/genetics/isolation & purification/*metabolism Olea/*microbiology Spain Volatile Organic Compounds/*metabolism Yeasts/classification/genetics/isolation;
Notes:		"MedlineGarrido-Fernandez, Antonio Benitez-Cabello, Antonio Rodriguez-Gomez, Francisco Jimenez-Diaz, Rufino Arroyo-Lopez, Francisco Noe Morales, M Lourdes eng England 2020/12/07 Food Microbiol. 2021 Apr; 94:103659. doi: 10.1016/j.fm.2020.103659. Epub 2020 Oct 8"