Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation

Abstract Torulaspora delbrueckii is an emerging yeast species in the beverage and food industry that suitable for alcoholic fermentation to improve organoleptic quality of wine, beer, mead, other beverages. Modern consumer preference toward new flavors products drives application T. ferment less traditional fruits vegetables. Thus, it has become increasingly relevant define those metabolites produced minute quantities by , because they may have impact when producing these In this study, we identified compared them with Saccharomyces cerevisiae a controlled setting synthetic, high glucose medium using gas chromatography coupled flame ionization detector (GC–FID) stir bar sorptive extraction (SBSE) GC mass spectrometry (MS). Results showed higher changes odor activity complexes than S. : ethyl propanoate, 1,1-diethoxyethane, isobutyrate, butyrate, isoamyl acetate, heptanoate, nonanal, decanal. We also report seven detected first time delbrueckii. This datum serves expand knowledge performance shows more wide array producers.