title: PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.
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.
authors.affiliation: 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.
authors.forename: Vittorio
authors.initials: V
authors.lastname: Capozzi
authors.affiliation: 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'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. salim.makhoul@fmach.it.|Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon. salim.makhoul@fmach.it.
authors.forename: Salim
authors.initials: S
authors.lastname: Makhoul
authors.affiliation: 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.
authors.forename: Eugenio
authors.initials: E
authors.lastname: Aprea
authors.affiliation: Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy. andrea.romano@unibz.it.
authors.forename: Andrea
authors.initials: A
authors.lastname: Romano
authors.affiliation: 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.
authors.forename: Luca
authors.initials: L
authors.lastname: Cappellin
authors.affiliation: Lallemand SAS, Lallemand Baking Solution Department, a Subsidiary of Lallemand Inc., Blagnac 31702, France. asanchez@lallemand.com.
authors.forename: Ana
authors.initials: A
authors.lastname: Sanchez Jimena
authors.affiliation: Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy. giuseppe.spano@unifg.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
authors.affiliation: 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.
authors.forename: Flavia
authors.initials: F
authors.lastname: Gasperi
authors.affiliation: Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy. matteo.scampicchio@unibz.it.
authors.forename: Matteo
authors.initials: M
authors.lastname: Scampicchio
authors.affiliation: 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.
authors.forename: Franco
authors.initials: F
authors.lastname: Biasioli
mesh_terms: D001515:Beer / Q000382:microbiology; D001688:Biological Products / Q000737:chemistry* / Q000302:isolation & purification; D005503:Food Additives / Q000737:chemistry* / Q000302:isolation & purification; D006801:Humans; D013058:Mass Spectrometry; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification; D014920:Wine / Q000382:microbiology
chemical_list: D001688:Biological Products; D005503:Food Additives; D055549:Volatile Organic Compounds
keywords: Saccharomyces cerevisiae; aroma; bread; direct-injection mass spectrometry (DIMS); flavour; proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS); volatile organic compounds (VOCs); yeast