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• W2338594935 endingPage "483" @default.
• W2338594935 startingPage "483" @default.
• W2338594935 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." @default.
• W2338594935 created "2016-06-24" @default.
• W2338594935 creator A5010806372 @default.
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• W2338594935 date "2016-04-12" @default.
• W2338594935 modified "2023-10-17" @default.
• W2338594935 title "PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin" @default.
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• W2338594935 doi "https://doi.org/10.3390/molecules21040483" @default.
• W2338594935 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/6274548" @default.
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• W2338594935 hasPublicationYear "2016" @default.
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