Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Makhoul, Salim; Romano, Andrea; Capozzi, Vittorio; Spano, Giuseppe; Aprea, Eugenio; Cappellin, Luca; Benozzi, Elisabetta; Scampicchio, Matteo; Märk, T.D.; Gasperi, F.; El-Nakat, Hanna; Guzzo, Jean; Biasioli, Franco

doi:10.1007/s11947-015-1549-1

Cited by 54 publications

(38 citation statements)

References 46 publications

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“…All the experiments were conducted with a proton transfer reaction- When signal saturation at the detector was evidenced for protonated molecular ions (due to too high analyte amount in headspace at the concentration of model wine), their respective 13…”

Section: Msmentioning

confidence: 99%

“…A second approach introduced recently consisted in admitting a neutral gas such as argon in the PTR‐MS drift‐tube in order to reduce fragmentation and formation of ethanol clusters . Although the use of argon as carrier gas was effective in maintaining optimal H 3 O + ionization conditions when wine samples or ethanol‐producing media were investigated, dilution of the samples headspace occurred. If the method was alleged to be superior to the previous ones, reduction of ethanol effects was obtained still with a certain loss of sensitivity, and the presence of argon in the drift‐tube could even decrease the sensitivity of certain product ions at an extent up to 5 to 10‐fold .…”

Section: Introductionmentioning

confidence: 99%

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Modified proton transfer reaction mass spectrometry (PTR‐MS) operating conditions for in vitro and in vivo analysis of wine aroma

et al. 2017

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With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H 3 O + leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in significant fragmentation of analytes. Different methods were proposed but generally resulted in lowering the sensitivity and/or complicating the mass spectra. The aim of the present study was to propose a simple, sensitive, and reliable method with fragmentation as low as possible, linearity within a realistic range of volatile organic compounds concentrations, and applicability to in vivo dynamic aroma release (nosespace) studies of wines.For in vitro analyses, a reference flask containing a hydro-alcoholic solution (10% ethanol) was permanently connected to the PTR-MS inlet in order to establish ethanol chemical ionization conditions. A low electric field strength to number density ratio E/N (80 Td) was used in the drifttube. A stable reagent ion distribution was obtained with the primary protonated ethanol ion C 2 H 5 OH 2 + accounting for more than 80% of the ionized species. The ethanol dimer (C 2 H 5 OH) 2 H + accounted for only 10%. Fragmentation of some aroma molecules important for white wine flavor (various esters, linalool, cis-rose oxide, 2-methylpropan-1-ol, 3-methylbutan-1-ol, and 2-phenylethanol) was studied from same ethanol content solutions connected alternatively with the reference solution to the instrument inlet. Linear dynamic range and limit of detection (LOD) were determined for ethyl hexanoate. Fragmentation of the protonated analytes was limited to a few ions of low intensity, or to specific fragment ions with no further fragmentation. Association and/or ligand switching reactions from ethanol clusters were only significant for the primary alcohols. Interpretation of the mass spectra was straightforward with easy detec- To overcome this problem, the protonated ethanol ion and its dimer have been used as reagent ions in the characterization of wine using direct headspace analysis and mass spectral fingerprints. 9 To achieve operational conditions with stable reagent ions signal and distribution, a flow of ethanol-saturated nitrogen was continuously added to the wine headspace and admitted into the ethanol/nitrogen main stream directed towards the drift-tube of a PTR-MS. Stable reagent ions signals were obtained and were not affected by changes in ethanol content of the wine samples. However, the procedure resulted in a 10-fold dilution of the wine headspace into the ethanol-saturated nitrogen main flow, affecting significantly the sensitivity of the method, which can be detrimental for the detection of low-concentration compounds potentially of oenological importance. were investigated, dilution of the samples headspace occurred. If the method was alleged to be superior to the previous ones, reduction of ethanol effects was obtained still with a certain loss of sensitivity, and t...

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Section: Msmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modified proton transfer reaction mass spectrometry (PTR‐MS) operating conditions for in vitro and in vivo analysis of wine aroma

et al. 2017

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“…They may be formed by the Maillard reaction (MR) (Pico, Bernal, & G omez, 2015;Makhoul, et al, 2015) ( Fig. 2, Supplementary Fig.…”

Section: Aroma Volatiles Of Baked Productsmentioning

confidence: 99%

Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

Budryn

Zaczyńska

2016

LWT

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“…PTR‐MS was also applied to verify the geographical origin of European butters in terms of headspace volatile composition . A further improvement was later achieved by coupling the PTR‐ToF‐MS instrument to a multipurpose autosampler, providing an automated online monitoring of various processes such as microbial metabolism, the leavening of dough and analysis of baked microloaves, the characterization of roasted coffees from different geographic origins and lactic acid fermentation of yogurt …”

Section: Introductionmentioning

confidence: 99%

“…[14] PTR-MS was also applied to verify the geographical origin of European butters in terms of headspace volatile composition. [15] A further improvement was later achieved by coupling the PTR-ToF-MS instrument to a multipurpose autosampler, providing an automated online monitoring of various processes such as microbial metabolism, [16] the leavening of dough and analysis of baked microloaves, [17,18] the characterization of roasted coffees from different geographic origins [19] and lactic acid fermentation of yogurt. [10,20] In this work, PTR-ToF-MS rapid and automated headspace analysis is applied in order to (1) characterize and classify four semi-finished dairy ingredients: skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF) and (2) offer PTR-ToF-MS as a direct, rapid and reliable technique for automated and standardized quality control of industrial dairy ingredients.…”

Section: Introductionmentioning

confidence: 99%

Rapid non‐invasive quality control of semi‐finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

et al. 2016

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In this study, we demonstrated the suitability of direct injection mass spectrometry headspace analysis for rapid non-invasive quality control of semi-finished dairy ingredients, such as skim milk powder (SMP), whole milk powder (WMP), whey powder (WP) and anhydrous milk fat (AMF), which are widely used as ingredients in the food industry. In this work, for the first time, we applied proton transfer reaction-mass spectrometry (PTR-MS) with a time-of-flight (ToF) analyzer for the rapid and non-invasive analysis of volatile compounds in different samples of SMP, WMP, WP and AMF. We selected different dairy ingredients in various concrete situations (e.g. same producer and different expiration times, different producers and same days of storage, different producers) based on their sensory evaluation. PTR-ToF-MS allowed the separation and characterization of different samples based on the volatile organic compound (VOC) profiles. Statistically significant differences in VOC content were generally coherent with differences in sensory evaluation, particularly for SMP, WMP and WP. The good separation of SMP samples from WMP samples suggested the possible application of PTR-ToF-MS to detect possible cases of adulteration of dairy ingredients for the food industry. Our findings demonstrate the efficient and rapid differentiation of dairy ingredients on the basis of the released VOCs via PTR-ToF-MS analysis and suggest this method as a versatile tool (1) for the facilitation/optimization of the selection of dairy ingredients in the food industry and (2) and for the prompt innovation in the production of dairy ingredients. Copyright © 2016 John Wiley& Sons, Ltd.

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Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Cited by 54 publications

References 46 publications

Modified proton transfer reaction mass spectrometry (PTR‐MS) operating conditions for in vitro and in vivo analysis of wine aroma

Modified proton transfer reaction mass spectrometry (PTR‐MS) operating conditions for in vitro and in vivo analysis of wine aroma

Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

Rapid non‐invasive quality control of semi‐finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

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