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Yang H, Ai J, Zhu Y, Shi Q, Yu Q. Rapid classification of coffee origin by combining mass spectrometry analysis of coffee aroma with deep learning. Food Chem 2024; 446:138811. [PMID: 38412809 DOI: 10.1016/j.foodchem.2024.138811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/11/2024] [Accepted: 02/19/2024] [Indexed: 02/29/2024]
Abstract
Mislabeling the geographical origin of coffee is a prevalent form of fraud. In this study, a rapid, nondestructive, and high-throughput method combining mass spectrometry (MS) analysis and intelligence algorithms to classify coffee origin was developed. Specifically, volatile compounds in coffee aroma were detected using self-aspiration corona discharge ionization mass spectrometry (SACDI-MS), and the acquired MS data were processed using a customized deep learning algorithm to perform origin authentication automatically. To facilitate high-throughput analysis, an air curtain sampling device was designed and coupled with SACDI-MS to prevent volatile mixing and signal overlap. An accuracy of 99.78% was achieved in the classification of coffee samples from six origins at a throughput of 1 s per sample. The proposed approach may be effective in preventing coffee fraud owing to its straightforward operation, rapidity, and high accuracy and thus benefit consumers.
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Affiliation(s)
- Huang Yang
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Jiawen Ai
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Yanping Zhu
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Qinhao Shi
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Quan Yu
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China.
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2
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Sabouri N, Yamini Y, Ehsani MR, Bakhoda H. Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:573-584. [PMID: 38327853 PMCID: PMC10844181 DOI: 10.1007/s13197-023-05865-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2023] [Accepted: 10/03/2023] [Indexed: 02/09/2024]
Abstract
In this study, determination of aromatic compounds in cheese samples was performed by headspace solid-phase microextraction (HS-SPME) using a new adsorbent as a novel coated fiber in combination with a gas chromatography/mass spectrometry or flame ionization detector to evaluate the changes during ripening. Brine and ultrafiltrated (UF) cheese were sampled via HS-SPME and analyzed by gas chromatography/mass spectrometry. Polysulfone and mesoporous carbon nitride were used as two types of fibers for coating. The results showed that the pH had significant decreased during the 120 days for brine cheese (p < 0.001), and during the 90 days (p < 0.001) for UF cheese. Acidity was relatively stable during the ripening period for both cheeses (p > 0.05). Protein content decreased during the ripening period for both cheeses (p < 0.001). Moisture content also significantly decreased during the ripening period for both cheeses (p < 0.001). 74 compounds were identified in brine cheese and 27 major components in UF cheese. Fatty acids were the predominant components, followed by aldehydes (n: 17, 22.9%), alcohol (n; 12, 16.2%), ester (n: 11, 14.8%), alkane (n: 7, 9.4%), and ketone (n: 6, 8.1%) for white brine cheese, while for UF cheese fatty acid (n: 12, 44.4%) and aldehyde (n: 5, 18.5%), alcohol (n: 3, 11.1%), ketone (n: 3, 11.1%), ester (n: 2, 7.4%) and alkane (n: 1, 3.7%).
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Affiliation(s)
- Narges Sabouri
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Yadollah Yamini
- Department of Chemistry, Faculty of Science, Tarbiat Modares University, P.O. Box 14115-175, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Wätjen AP, De Vero L, Carmona EN, Sberveglieri V, Huang W, Turner MS, Bang-Berthelsen CH. Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons. Food Microbiol 2023; 115:104337. [PMID: 37567639 DOI: 10.1016/j.fm.2023.104337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 08/13/2023]
Abstract
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives. We show that the process of lyophilization of Leuconostoc can be feasible using a soy-based lyoprotectant, with survivability up to 63% during long term storage. Furthermore, the storage in this media improves the subsequent growth in a soy-based substrate in a strain specific manner. The utilization of individual raffinose family oligosaccharides was strain dependent, with Leuconostoc pseudomesenteroides NFICC99 being the best consumer. Furthermore, we show that all investigated strains were able to produce a range of volatile flavor compounds found in dairy cheese products, as well as remove certain dairy off-flavors from the soy-based substrate like hexanal and 2-pentylfuran. Also here, NFICC99 was strain producing most cheese-related volatile flavor compounds, followed by Leuconostoc mesenteroides NFICC319. These findings provide initial insights into the development of Leuconostoc as a potential starter culture for plant-based dairy alternatives, as well as a promising approach for generation of stable, lyophilized cultures.
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Affiliation(s)
- Anders Peter Wätjen
- National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Luciana De Vero
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122, Reggio Emilia, Italy
| | - Estefania Núñez Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124, Reggio Emilia, Italy
| | - Veronica Sberveglieri
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124, Reggio Emilia, Italy; Nano Sensor Systems, NASYS Spin-Off University of Brescia, 25125, Brescia, Italy
| | - Wenkang Huang
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Mark S Turner
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
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Roberts R, Khomenko I, Eyres GT, Bremer P, Silcock P, Betta E, Biasioli F. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. JOURNAL OF MASS SPECTROMETRY : JMS 2023; 58:e4959. [PMID: 37491759 DOI: 10.1002/jms.4959] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 04/14/2023] [Accepted: 06/18/2023] [Indexed: 07/27/2023]
Abstract
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are determined through a specific yeast strain selection and fermentation conditions. The effect of yeast strains on the formation of higher alcohols and esters throughout fermentations (at 20°C) was investigated. Flavour-relevant esters (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) and higher alcohols (isoamyl alcohol, isobutyl alcohol and phenylethyl alcohol) were monitored throughout the fermentation using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) coupled with an automated sampling system for continuous measurements. Compound identification was confirmed by analysis of samples using gas chromatography-mass spectrometry (GC-MS). Results demonstrated the specific time points where variation in higher alcohol and ester generation between yeast strains occurred. In particular, the concentrations of isoamyl acetate, ethyl octanoate and isoamyl alcohol between yeast strains were significantly different over the first 2 days of fermentation; whereas, after Day 3, no significant differences were observed. The two Saccharomyces pastorianus strains produced comparable concentrations of the key higher alcohols and esters. However, the key higher alcohol and ester concentrations varied greatly between the two S. cerevisiae strains. The use of PTR-ToF-MS to rapidly measure multiple yeast strains provides new insights on fermentation for brewers to modify the sensory profile and optimise quality.
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Affiliation(s)
- Rebecca Roberts
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Iuliia Khomenko
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Graham T Eyres
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Emanuela Betta
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Franco Biasioli
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
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Chen B, Wang X, Zhang Y, Zhang W, Pang X, Zhang S, Lu J, Lv J. Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods 2023; 12:foods12112151. [PMID: 37297397 DOI: 10.3390/foods12112151] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised the majority of the flavoring samples. Methyl palmitate (90.91%), ethyl butyrate (81.82%), and dipentene (81.82%) had the highest detection rates in flavor samples. This study screened fifteen flavor components of concern and discovered that 2,3,5-trimethylpyrazine, furfural, benzaldehyde, and benzenemethanol were detected in 100% of flavored milk samples. Benzenemethanol was found in the highest concentration (14,995.44 μg kg-1). The risk assessment results revealed that there was no risk for Chinese residents in consuming flavored milk, and the maximum per capita daily consumption of 2,3,5-trimethylpyrazine, furfural, and benzenemethanol were 226.208 g, 140.610 g, and 120.036 g, respectively. This study could provide guidelines for amounts of flavor additive ingredients in milk.
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Affiliation(s)
- Baorong Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wenyuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Li M, Yan A, Huang Y, Lu J, Zhang J, Du Y, Xie J, Shen M, Xie M. Simultaneous quantification of four furfurals in cheeses by gas chromatography-triple quadrupole mass spectrometry. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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7
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Screening of mixed-species starter cultures for increasing flavour during fermentation of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics. Foods 2022; 11:foods11152257. [PMID: 35954024 PMCID: PMC9368051 DOI: 10.3390/foods11152257] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/15/2022] [Accepted: 07/26/2022] [Indexed: 01/25/2023] Open
Abstract
The presence of certain microorganisms in dairy products or silage is highly desirable. Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial features, including antimicrobial properties that support the development of beneficial microflora; in addition, owing to their biochemical activity, they influence the nutritional, dietary, and organoleptic properties of food products. Before being placed on the market, each strain requires separate testing to determine its probiotic properties and effectiveness. The aim of this study was to isolate LAB strains from a pickled beetroot sample that could be used in the dairy industry and with the potential to be considered as a probiotic in the future. Two strains identified using the MALDI technique were selected—Lactococcus lactis and Weissella cibaria. The optimal growth conditions of the strains were determined, and their proteolytic properties were assessed with the use of the o-PA reagent and spectrophotometry. The lipid profile was analyzed using the SALDI (surface-assisted laser desorption/ionization) technique and silver nanoparticles. High-performance liquid chromatography was used to assess the ability of the strains to synthesize beneficial metabolites, such as B vitamins (B2, B3, and B9) or lactic acid, and gas chromatography was used to analyze the substances responsible for organoleptic properties. Moreover, the ability to inhibit the growth of pathogenic strains was also tested in the selected strains. Both tested strains demonstrated the desired properties of starter cultures for future use in functional food production, showing that fermented plant products can serve as valuable potential probiotic sources.
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Abstract
Allelopathy is an ecological phenomenon in which organisms interfere with each other. As a management strategy in agricultural systems, allelopathy can be mainly used to control weeds, resist pests, and disease and improve the interaction of soil nutrition and microorganisms. Volatile organic compounds (VOCs) are allelochemicals volatilized from plants and have been widely demonstrated to have different ecological functions. This review provides the recent advance in the allelopathic effects of VOCs on plants, such as growth, competition, dormancy, resistance of diseases and insect pests, content of reactive oxygen species (ROS), enzyme activity, respiration, and photosynthesis. VOCs also participate in plant-to-plant communication as a signaling substance. The main methods of collection and identification of VOCs are briefly summarized in this article. It also points out the disadvantages of VOCs and suggests potential directions to enhance research and solve mysteries in this emerging area. It is necessary to study the allelopathic mechanisms of plant VOCs so as to provide a theoretical basis for VOC applications. In conclusion, allelopathy of VOCs released by plants is a more economical, environmentally friendly, and effective measure to develop substantial agricultural industry by using the allelopathic effects of plant natural products.
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Li Y, Shaheen SM, Rinklebe J, Ma NL, Yang Y, Ashraf MA, Chen X, Peng WX. Pyrolysis of Aesculus chinensis Bunge Seed with Fe 2O 3/NiO as nanocatalysts for the production of bio-oil material. JOURNAL OF HAZARDOUS MATERIALS 2021; 416:126012. [PMID: 34492887 DOI: 10.1016/j.jhazmat.2021.126012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 04/20/2021] [Accepted: 04/22/2021] [Indexed: 06/13/2023]
Abstract
The rapid thermal cracking technology of biomass can convert biomass into bio-oil and is beneficial for industrial applications. Agricultural and forestry wastes are important parts of China's energy, and their high-grade utilization is useful to solve the problem of energy shortages and environmental pollution. To the best of our knowledge, the impact of nanocatalysts on converting biowastes for bio-oil has not been studied. Consequently, we examined the production of bio-oil by pyrolysis of Aesculus chinensis Bunge Seed (ACBS) using nanocatalysts (Fe2O3 and NiO catalysts) for the first time. The pyrolysis products of ACBS include 1-hydroxy-2-propanone (3.97%), acetic acid (5.42%), and furfural (0.66%). These chemical components can be recovered for use as chemical feedstock in the form of bio-oil, thus indicating the potential of ACBS as a feedstock to be converted by pyrolysis to produce value-added bio-oil. The Fe2O3 and NiO catalysts enhanced the pyrolysis process, which accelerated the precipitation of gaseous products. The pyrolysis rates of the samples gradually increased at DTGmax, effectively promoting the catalytic cracking of ACBS, which is beneficial to the development and utilization of ACBS to produce high valorization products. Combining ACBS and nanocatalysts can change the development direction of high valorization agricultural and forestry wastes in the future.
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Affiliation(s)
- Yiyang Li
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Sabry M Shaheen
- University of Wuppertal, School of Architecture and Civil Engineering, Laboratory of Soil, and Groundwater-Management, Pauluskirchstraße 7, 42285 Wuppertal, Germany; King Abdulaziz University, Faculty of Meteorology, Environment, and Arid Land Agriculture, Department of Arid Land Agriculture, 21589 Jeddah, Saudi Arabia; University of Kafrelsheikh, Faculty of Agriculture, Department of Soil and Water Sciences, 33516 Kafr El-Sheikh, Egypt.
| | - Jörg Rinklebe
- University of Wuppertal, School of Architecture and Civil Engineering, Laboratory of Soil, and Groundwater-Management, Pauluskirchstraße 7, 42285 Wuppertal, Germany; Department of Environment, Energy and Geoinformatics, Sejong University, Seoul 05006, Republic of Korea.
| | - Nyuk Ling Ma
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Yafeng Yang
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Muhammad Aqeel Ashraf
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Department of Geology Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Xiangmeng Chen
- School of Chemical Engineering and Energy, Zhengzhou University, Zhengzhou 450001, China
| | - Wan-Xi Peng
- School of Forestry, Henan Agricultural University, Zhengzhou 450002, China.
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Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Jakabová S, Benešová L, Kročko M, Zajác P, Čapla J, Partika A, Golian J, Štefániková J. Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production. POTRAVINARSTVO 2021. [DOI: 10.5219/1614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).
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MUNIEWEG FR, GAVIÃO ER, CZARNOBAY M, DILDA A, STEFANI LDCM, NESPOLO CR. Mascarpone cheese from sheep's milk - a new option for the consumer. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.32420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Amanda DILDA
- Universidade do Estado de Santa Catarina, Brasil
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Aprea E. Special Issue "Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food". Molecules 2020; 25:molecules25173811. [PMID: 32825704 PMCID: PMC7504400 DOI: 10.3390/molecules25173811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 08/20/2020] [Indexed: 12/01/2022] Open
Affiliation(s)
- Eugenio Aprea
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige (TN), Italy;
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige (TN), Italy
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PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020055] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess. The fact that these variables are often interdependent, with a high degree of interaction, leads to a huge ‘oenological space’ associated with AF that scientists and professionals have explored to obtain the desired quality standards in wine and to promote innovation. This challenge explains the high interest in approaches tested to monitor this bioprocess including those using volatile organic compounds (VOCs) as target molecules. Among direct injection mass spectrometry approaches, no study has proposed an untargeted online investigation of the diversity of volatiles associated with the wine headspace. This communication proposed the first application of proton-transfer reaction-mass spectrometry coupled to a time-of-flight mass analyzer (PTR-ToF-MS) to follow the progress of AF and evaluate the impact of the different variables of wine quality. As a case study, the assessment of VOC variability associated with different combinations of Saccharomyces/non-Saccharomyces was selected. The different combinations of microbial resources in wine are among the main factors susceptible to influencing the content of VOCs associated with the wine headspaces. In particular, this investigation explored the effect of multiple combinations of two Saccharomyces strains and two non-Saccharomyces strains (belonging to the species Metschnikowia pulcherrima and Torulaspora delbrueckii) on the content of VOCs in wine, inoculated both in commercial grape juice and fresh grape must. The results demonstrated the possible exploitation of non-invasive PTR-ToF-MS monitoring to explore, using VOCs as biomarkers, (i) the huge number of variables influencing AF in wine, and (ii) applications of single/mixed starter cultures in wine. Reported preliminary findings underlined the presence of different behaviors on grape juice and on must, respectively, and confirmed differences among the single yeast strains ‘volatomes’. It was one of the first studies to include the simultaneous inoculation on two non-Saccharomyces species together with a S. cerevisiae strain in terms of VOC contribution. Among the other outcomes, evidence suggests that the addition of M. pulcherrima to the coupled S. cerevisiae/T. delbrueckii can modify the global release of volatiles as a function of the characteristics of the fermented matrix.
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