Optimized method for analyzing volatile compounds in edible yeast using headspace SPME-GC-MS.

ABSTRACT: Volatile compounds produced by edible yeasts play a critical role in food flavor and consumer perception. This study aimed to evaluate how different yeast preparation methods influence the detection of volatile compounds using gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction (HS-SPME). Saccharomyces cerevisiae was prepared using four methods-broth culture, agar culture, supernatant, and yeast cell pellet-and volatile profiles were compared with non-polar (DB-5), mid-polar (DB-17), and polar (VF-WAX) GC columns. The supernatant consistently exhibited the greatest diversity and abundant volatile compounds, whereas agar cultures and cell pellets led to fewer volatiles. Principal component analysis (PCA) demonstrated distinct clustering of volatil

SUBMITTER: Song NE 

PROVIDER: S-EPMC12641049 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature