Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs. (15th August 2016)

• Record Type: Journal Article
• Authors: Ripari, Valery; Cecchi, Teresa; Berardi, Enrico
• Is Part Of: Food chemistry. Volume 205(2016)
• Page Start: 297
• Page End: 307
• Publication Date: 2016-08-15
• Subjects: Sourdough microbiota -- Volatiles profile -- Lactic acid bacteria -- Yeasts -- Quorum sensing molecules -- Strain specific analytes -- Correlations among volatiles; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.02.150
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The aromatic fingerprint of model, traditional and ex novo wheat sourdoughs was studied. HS-SPME-GC-MS was used to sample sourdough volatiles that are strain (and not species) specific. The aromatic fingerprint of some LABs was studied for the first time. 20 constituents of the wheat sourdough's volatile fingerprint were newly identified. HS-SPME-GC-MS proved to be able to detect important quorum sensing molecules. Abstract: The interplay of sourdough microbiology and generated volatile compounds that define its sensory characteristics was studied. In order to detail the flavour generating potential of microorganisms, eight single-strain dough fermentations were studied, four of them never investigated before. Moreover, for the first time, both ex-novo and traditional wheat sourdoughs were investigated and compared to chemically acidified dough. HS-SPME-GC-MS was used to sample and analyse volatile compounds, some of which have never been detected before in sourdoughs. Alcohols, esters, carbonyl compounds, and acids mainly characterised the volatile profiles. Different sourdough microbiota resulted in different volatile profiles. PCA indicated that samples could be clustered according to their specific microbiota. Production of aroma compounds was strain-specific, confirming previous findings. This study can contribute to the management of desirable features and differentiate specialty products, as well as selecting new, suitable, sourdoughs after microbial screening.