Head-space gas chromatography coupled to mass spectrometry for the assessment of the contamination of mayonnaise by yeasts

被引：10

作者：

Arroyo-Manzanares, N. ^{[1
]}

Markiv, B. ^{[1
]}

Hernandez, J. D. ^{[2
]}

Lopez-Garcia, I ^{[1
]}

Guillen, I ^{[2
]}

Vizcaino, P. ^{[2
]}

Hernandez-Cordoba, M. ^{[1
]}

Vinas, P. ^{[1
]}

机构：

[1] Univ Murcia, Fac Chem, Dept Analyt Chem, Reg Campus Int Excellence,Campus Mare Nostrum, Murcia, Spain

[2] Productos Sur SA Prosur, Av Francisco Salzillo P-27-2, Murcia 30169, Spain

来源：

FOOD CHEMISTRY | 2019年 / 289卷

关键词：

Gas chromatography; Mass spectrometry; Mayonnaise; Yeast determination; Chemometrics; IDENTIFICATION; FERMENTATIONS; SPOILAGE; FRUITS;

D O I：

10.1016/j.foodchem.2019.03.083

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Head-space (HS) gas chromatography (GC) coupled to mass spectrometry (MS) is proposed for the assessment of the contamination of mayonnaise as an alternative to plate counting, which is the technique commonly used for evaluating microbial contamination. More specifically, this method was applied in the detection of Candida metapsilosis and Zygosaccharomyces bailii, both of great importance in term of food spoilage since they are resistant to many of the common methods of food preservation. Different chemometric models were investigated using the data obtained by GC-MS (m/z profile, area of the chromatographic peaks and entire chromatographic profile), in order to obtain the highest classification success. The best results were obtained using the chromatographic profile (success rate of 92%). Contaminated samples could also be classified according to the concentration of yeast, obtaining a success rate of 87.5%. Finally, a chemometric model was constructed in an attempt to differentiate between strains.

引用

页码：461 / 467

页数：7

共 20 条

[1] Effect of mixed culture fermentations on yeast populations and aroma profile [J].