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Scientific Articles - PTR-MS Bibliography

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Found 2 results
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Filters: Author is Scampicchio, Matteo  [Clear All Filters]
[1764] Morozova, K., A. Romano, F. Lonardi, R. Ferrarini, F. Biasioli, and M. Scampicchio, "Microcalorimetric monitoring of grape withering", Thermochimica Acta, vol. 630, pp. 31–36, Apr, 2016.
<p>tThis work aimed at monitoring the metabolic activity of grapes during withering by microcalorimetry.Samples of Corvina grapes, a cultivar used in the production of Amarone wine, were dehydrated for about120 days at an industrial scale plants (fruttaia). Single berries, sampled in the course of the witheringprocess, were closed in ampoules and maintained at constant temperature. As biochemical events (i.e.berry respiration, microbial growth, etc.) are always accompanied by the production of heat (q), the heat-flow (dq/dt) emitted by berries enclosed in the ampoules was used to monitor their metabolic activityduring withering, i.e. respiration. For each sampling time, the heat rate production of the berries at 298 Kwas monitored till a steady state signal was achieved (within 60 h). Such heat flow value was used asmarker during the entire withering process (120 days). Its trend allowed to characterize the changesin the metabolic activity of the grape berries along the withering process. To understand the origin ofsuch changes, the emission of volatile organic compounds (VOCs) were also measured by proton transfermass spectrometry (PTR-MS). The use of microcalorimetry associated with the analysis of specific VOCsfragments offered a valuable information to describe the withering process.</p>
[1724] Capozzi, V., S. Makhoul, E. Aprea, A. Romano, L. Cappellin, A. Sanchez Jimena, G. Spano, F. Gasperi, M. Scampicchio, and F. Biasioli, "PTR-{MS} Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin", Molecules, vol. 21, pp. 483, Apr, 2016.
<p>In light of the increasing attention towards &ldquo;green&rdquo; solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs). Two ethanol-related peaks (m/z 65.059 and 75.080) described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections.</p>

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Selected PTR-MS related Reviews

F. Biasioli, C. Yeretzian, F. Gasperi, T. D. Märk: PTR-MS monitoring of VOCs and BVOCs in food science and technology, Trends in Analytical Chemistry 30 (7) (2011).

J. de Gouw, C. Warneke, T. Karl, G. Eerdekens, C. van der Veen, R. Fall: Measurement of Volatile Organic Compounds in the Earth's Atmosphere using Proton-Transfer-Reaction Mass Spectrometry. Mass Spectrometry Reviews, 26 (2007), 223-257.

W. Lindinger, A. Hansel, A. Jordan: Proton-transfer-reaction mass spectrometry (PTR–MS): on-line monitoring of volatile organic compounds at pptv levels, Chem. Soc. Rev. 27 (1998), 347-375.


Lists with PTR-MS relevant publications of the University of Innsbruck can be found here: Atmospheric and indoor air chemistry, IMR, Environmental Physics and Nano-Bio-Physics


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