Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters

Journal of Mass Spectrometry

Volumn 49, Issue 9, 2014, Pages 850-859

  Makhoul, Salim ^a,b,c   Romano, Andrea ^a   Cappellin, Luca ^a   Spano, Giuseppe ^d   Capozzi, Vittorio ^d   Benozzi, Elisabetta ^a,e   Märk, Tilmann D ^e   Aprea, Eugenio ^a   Gasperi, Flavia ^a   El Nakat, Hanna ^b   Guzzoc, Jean ^c   Biasiolia, Franco ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF BALAMAND   (Lebanon)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d UNIVERSITY OF FOGGIA   (Italy)

^e UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

Bakery; Leavening; PTR MS; VOCs; Yeast

Indexed keywords

BAKERIES; DRUG PRODUCTS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PROTON TRANSFER; STARTERS; VOLATILE ORGANIC COMPOUNDS;

LEAVENING; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; REAL TIME MONITORING; TIME-OF-FLIGHT MASS ANALYZER; VOCS; VOLATILE EMISSIONS; VOLATILE FRACTIONS;

YEAST;

VOLATILE ORGANIC COMPOUND;

ARTICLE; AUTOMATION; BREAD; CONTROLLED STUDY; DOUGH; FERMENTATION; FERMENTED PRODUCT; FOLLOW UP; FUNGAL STRAIN; IONIZATION CHAMBER; LEAVENING PROCESS; MASS SPECTROMETRY; NONHUMAN; ORGANIC MATTER PRODUCTION; PROTON TRANSFER REACTION TIME OF FLIGHT MASS SPECTROMETRY; PROTON TRANSPORT; SACCHAROMYCES CEREVISIAE; TIME OF FLIGHT MASS SPECTROMETRY;

SACCHAROMYCES CEREVISIAE;

EID: 84916937103     PISSN: 10765174     EISSN: 10969888     Source Type: Journal    
DOI: 10.1002/jms.3421     Document Type: Article

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