Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

Food Research International

Volumn 76, Issue , 2015, Pages 682-688

  Benozzi, Elisabetta ^a,b   Romano, Andrea ^a,c   Capozzi, Vittorio ^a,c   Makhoul, Salim ^a,d,e   Cappellin, Luca ^a   Khomenko, Iuliia ^a,b   Aprea, Eugenio ^a   Scampicchio, Matteo ^c   Spano, Giuseppe ^f   Märk, Tilmann D ^b   Gasperi, Flavia ^a   Biasioli, Franco ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF INNSBRUCK   (Austria)

^c FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^d UNIVERSITY OF BALAMAND   (Lebanon)

^e UNIVERSITÉ DE BOURGOGNE   (France)

^f UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Lactic acid fermentation; Microbial starter culture; Proton transfer reaction time of flight mass spectrometer; Sulphur compounds; Volatile organic compounds; Yogurt

Indexed keywords

BIOTECHNOLOGY; DAIRY PRODUCTS; DIRECT INJECTION; FERMENTATION; FOOD PROCESSING; INDUCTIVELY COUPLED PLASMA; LACTIC ACID; MASS SPECTROMETERS; MASS SPECTROMETRY; PROTON TRANSFER; SPECTROMETRY; SULFUR; SULFUR COMPOUNDS;

LACTIC ACID FERMENTATION; MASS SPECTROMETRIC ANALYSIS; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; STARTER CULTURES; STATISTICALLY SIGNIFICANT DIFFERENCE; SULPHUR CONTAINING COMPOUNDS; TIME-OF-FLIGHT MASS SPECTROMETERS; YOGURT;

VOLATILE ORGANIC COMPOUNDS;

EID: 84952975505     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.07.043     Document Type: Article

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