ArticleMolecules (Basel, Switzerland)2016
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin.
Article in Molecules (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach.Molecules (Basel, Switzerland) · 2025Article
- Article
- Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties.Antioxidants (Basel, Switzerland) · 2023Article
- Sound Stimulation Can AffectMetabolites · 2021Article
- Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.Analytical and bioanalytical chemistry · 2021Article
- Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds.Molecules (Basel, Switzerland) · 2021Review
- Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.Foods (Basel, Switzerland) · 2020Article
- Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.Molecules (Basel, Switzerland) · 2020Article
- Article
- Diagnosis and Treatment of Rheumatic Adverse Events Related to Immune Checkpoint Inhibitors.Journal of immunology research · 2020Review
- Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.Foods (Basel, Switzerland) · 2019Article
- Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality.Journal of the science of food and agriculture · 2019Article
- Direct Growth of Bacteria in Headspace Vials Allows for Screening of Volatiles by Gas Chromatography Mass Spectrometry.Frontiers in microbiology · 2018Article
- Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production.Foods (Basel, Switzerland) · 2017Article
- Comprehensive Real-Time Analysis of the Yeast Volatilome.Scientific reports · 2017Article
- Immune-Related Adverse Effects of Cancer Immunotherapy- Implications for Rheumatology.Rheumatic diseases clinics of North America · 2017Review
- Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MS.Metabolomics : Official journal of the Metabolomic Society · 2017Article
- Microbial Resources and Enological Significance: Opportunities and Benefits.Frontiers in microbiology · 2017Review
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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