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Molecules

Title:		PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin
Author(s):		Capozzi V; Makhoul S; Aprea E; Romano A; Cappellin L; Sanchez Jimena A; Spano G; Gasperi F; Scampicchio M; Biasioli F;
Address:		"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy. vittorio.capozzi@gmail.com. Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy. vittorio.capozzi@gmail.com. Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy. vittorio.capozzi@gmail.com. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy. salim.makhoul@fmach.it. L'Unite Mixte de Recherche Procedes Alimentaires et Microbiologiques-L'equipe Vin Aliment Microbiologie et Stress, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, Dijon Cedex 21078, France. salim.makhoul@fmach.it. Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon. salim.makhoul@fmach.it. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy. eugenio.aprea@fmach.it. Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy. andrea.romano@unibz.it. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy. luca.cappellin@fmach.it. Lallemand SAS, Lallemand Baking Solution Department, a Subsidiary of Lallemand Inc., Blagnac 31702, France. asanchez@lallemand.com. Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy. giuseppe.spano@unifg.it. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy. flavia.gasperi@fmach.it. Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy. matteo.scampicchio@unibz.it. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy. franco.biasioli@fmach.it"
Journal Title:		Molecules
Year:		2016
Volume:		20160412
Issue:		4
Page Number:		483 -
DOI:		10.3390/molecules21040483
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
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"
Keywords:		Beer/microbiology Biological Products/*chemistry/isolation & purification Food Additives/*chemistry/isolation & purification Humans Mass Spectrometry Saccharomyces cerevisiae/*chemistry Volatile Organic Compounds/*chemistry/isolation & purification Wine/m;
Notes:		"MedlineCapozzi, Vittorio Makhoul, Salim Aprea, Eugenio Romano, Andrea Cappellin, Luca Sanchez Jimena, Ana Spano, Giuseppe Gasperi, Flavia Scampicchio, Matteo Biasioli, Franco eng Research Support, Non-U.S. Gov't Switzerland 2016/04/15 Molecules. 2016 Apr 12; 21(4):483. doi: 10.3390/molecules21040483"