ArticleAnalytical and bioanalytical chemistry2025
Optimized method for analyzing volatile compounds in edible yeast using headspace SPME-GC-MS.
Article in Analytical and bioanalytical chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Structure-Dependent Triglyceride Protection of Freeze-DriedFoods (Basel, Switzerland) · 2026Article
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Abstract
Volatile compounds produced by edible yeasts play a critical role in food flavor and consumer perception. This study aimed to evaluate how different yeast preparation methods influence the detection of volatile compounds using gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction (HS-SPME). Saccharomyces cerevisiae was prepared using four methods-broth culture, agar culture, supernatant, and yeast cell pellet-and volatile profiles were compared with non-polar (DB-5), mid-polar (DB-17), and polar (VF-WAX) GC columns. The supernatant consistently exhibited the greatest diversity and abundant volatile compounds, whereas agar cultures and cell pellets led to fewer volatiles. Principal component analysis (PCA) demonstrated distinct clustering of volatile profiles according to the preparation method, with major compounds such as hexanoic acid ethyl ester and phenylethyl alcohol contributing to group separation. Additionally, the effect of salting-out agents (NaCl and H
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