PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Molecules

Volumn 21, Issue 4, 2016, Pages

  Capozzi, Vittorio ^a,b,c   Makhoul, Salim ^a,d,e   Aprea, Eugenio ^a   Romano, Andrea ^b   Cappellin, Luca ^a   Jimena, Ana Sanchez ^f   Spano, Giuseppe ^c   Gasperi, Flavia ^a   Scampicchio, Matteo ^b   Biasioli, Franco ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^c UNIVERSITY OF FOGGIA   (Italy)

^d Institut Universitaire de la Vigne et du Vin Jules Guyot   (France)

^e UNIVERSITY OF BALAMAND   (Lebanon)

^f LALLEMAND SAS   (France)

Author keywords

Aroma; Bread; Direct injection mass spectrometry (dims); Flavour; Proton transfer reaction time of flight mass spectrometry (ptr tof ms); Saccharomyces cerevisiae; Volatile organic compounds (vocs); Yeast

Indexed keywords

BIOLOGICAL PRODUCT; FOOD ADDITIVE; VOLATILE ORGANIC COMPOUND;

BEER; CHEMISTRY; HUMAN; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

BEER; BIOLOGICAL PRODUCTS; FOOD ADDITIVES; HUMANS; MASS SPECTROMETRY; SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84968747370     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules21040483     Document Type: Article

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