Selected Ion Flow Tube–Mass Spectrometry for Online Monitoring of Submerged Fermentations: A Case Study of Sourdough Fermentation

Selected ion flow tube–mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2015-01, Vol.63 (3), p.829-835
Main Authors: Van Kerrebroeck, Simon, Vercammen, Joeri, Wuyts, Roel, De Vuyst, Luc
Format: Article
Language:English
Subjects:
acetoin
Acetoin - analysis
Bread - analysis
case studies
ethanol production
Fermentation
Food Handling
gas chromatography-mass spectrometry
Lactobacillus - metabolism
Mass Spectrometry - methods
monitoring
sourdough
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
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Summary:Selected ion flow tube–mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of this technique was demonstrated using the case of the production of ethanol during sourdough fermentation. The potential of SIFT-MS as an online monitoring device for food fermentations was further demonstrated by the detection of acetoin in certain sourdough fermentations. This allowed discrimination between sourdough fermentation processes and illustrated the importance of real-time monitoring of food fermentations.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf505111m