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Their cellular excreted metabolites are important for general quality of products and can contribute to product differentiation. This exploratory study presents a metabolomics strategy for the comprehensive mapping of cellular metabolites of two yeast species, <jats:italic>Saccharomyces cerevisiae<\/jats:italic> and <jats:italic>S. pastorianus<\/jats:italic> (both collected in an industrial context) through a multidimensional chromatography platform. Solid\u2010phase microextraction was used as a sample preparation method. The yeast viability, a specific technological quality parameter, was also assessed. This untargeted analysis allowed the putative identification of 525 analytes, distributed over 14 chemical families, the origin of which may be explained through the pathways network associated with yeasts metabolism. The expression of the different metabolic pathways was similar for both species, event that seems to be yeast genus dependent. Nevertheless, these species showed different growth rates, which led to statistically different metabolites content. This was the first in\u2010depth approach that characterizes the headspace content of <jats:italic>S. cerevisiae<\/jats:italic> and <jats:italic>S. pastorianus<\/jats:italic> species cultures. The combination of a sample preparation method capable of providing released volatile metabolites directly from yeast culture headspace with comprehensive two\u2010dimensional gas chromatography was successful in uncovering a specific metabolomic pattern for each species.<\/jats:p>","DOI":"10.1002\/jssc.201601296","type":"journal-article","created":{"date-parts":[[2017,3,27]],"date-time":"2017-03-27T08:14:00Z","timestamp":1490602440000},"page":"2228-2237","source":"Crossref","is-referenced-by-count":24,"title":["Metabolomics strategy for the mapping of volatile exometabolome from <i>Saccharomyces<\/i> spp. widely used in the food industry based on comprehensive two\u2010dimensional gas chromatography"],"prefix":"10.1002","volume":"40","author":[{"given":"C\u00e1tia","family":"Martins","sequence":"first","affiliation":[{"name":"Departamento de Qu\u00edmica &amp; QOPNA Universidade de Aveiro  Aveiro Portugal"},{"name":"Departamento de Biologia &amp; CESAM Universidade de Aveiro  Aveiro Portugal"}]},{"given":"Tiago","family":"Brand\u00e3o","sequence":"additional","affiliation":[{"name":"Unicer Bebidas, SA Rua do Mosteiro  Le\u00e7a do Balio Portugal"}]},{"given":"Adelaide","family":"Almeida","sequence":"additional","affiliation":[{"name":"Departamento de Biologia &amp; CESAM Universidade de Aveiro  Aveiro Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0396-3019","authenticated-orcid":false,"given":"S\u00edlvia M.","family":"Rocha","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica &amp; QOPNA Universidade de Aveiro  Aveiro Portugal"}]}],"member":"311","published-online":{"date-parts":[[2017,5,4]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-014-2236-6"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02625-07"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2009.01.003"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2015.04.005"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2008.08.004"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2014.05.007"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-013-5470-0"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.05.051"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1534\/genetics.111.132720"},{"key":"e_1_2_7_11_1","first-page":"1","article-title":"Untangling the wine metabolome by combining untargeted SPME\u2013GCxGC\u2010TOF\u2010MS and sensory analysis to profile Sauvignon blanc co\u2010fermented with seven different yeasts","volume":"12","author":"Whitener M. 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