{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T22:54:33Z","timestamp":1781996073728,"version":"3.54.5"},"reference-count":52,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2022,6,2]],"date-time":"2022-06-02T00:00:00Z","timestamp":1654128000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007273","name":"Comisi\u00f3n Interministerial de Ciencia y Tecnolog\u00eda (CICYT) (Spain)","doi-asserted-by":"publisher","award":["AGL2016-78324-R"],"award-info":[{"award-number":["AGL2016-78324-R"]}],"id":[{"id":"10.13039\/501100007273","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007273","name":"Comisi\u00f3n Interministerial de Ciencia y Tecnolog\u00eda (CICYT) (Spain)","doi-asserted-by":"publisher","award":["2017-1376 SGR"],"award-info":[{"award-number":["2017-1376 SGR"]}],"id":[{"id":"10.13039\/501100007273","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002809","name":"Generalitat de Catalunya","doi-asserted-by":"publisher","award":["AGL2016-78324-R"],"award-info":[{"award-number":["AGL2016-78324-R"]}],"id":[{"id":"10.13039\/501100002809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002809","name":"Generalitat de Catalunya","doi-asserted-by":"publisher","award":["2017-1376 SGR"],"award-info":[{"award-number":["2017-1376 SGR"]}],"id":[{"id":"10.13039\/501100002809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"XIA (Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria)","award":["AGL2016-78324-R"],"award-info":[{"award-number":["AGL2016-78324-R"]}]},{"name":"XIA (Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria)","award":["2017-1376 SGR"],"award-info":[{"award-number":["2017-1376 SGR"]}]},{"name":"Gouvernement du Qu\u00e9bec","award":["AGL2016-78324-R"],"award-info":[{"award-number":["AGL2016-78324-R"]}]},{"name":"Gouvernement du Qu\u00e9bec","award":["2017-1376 SGR"],"award-info":[{"award-number":["2017-1376 SGR"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as \u03b2-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0\u20132% w\/w) on sourdough volatile compounds to re-valorize this by-product of the wine industry. Headspace solid-phase microextraction (HS-SPME) was optimized to study the volatile fractions of sourdoughs. The parameters selected were 60 \u00b0C, 15 min of equilibrium, and 30 min of extraction. It was found that the addition of Cava lees resulted in higher concentrations of volatile compounds (alcohols, acids, aldehydes, ketones and esters), with the highest values being reached with the 2% Cava lees. Moreover, Cava lees contributed to aroma due to the compounds usually found in sparkling wine, such as 1-butanol, octanoic acid, benzaldehyde and ethyl hexanoate.<\/jats:p>","DOI":"10.3390\/molecules27113588","type":"journal-article","created":{"date-parts":[[2022,6,2]],"date-time":"2022-06-02T11:05:02Z","timestamp":1654167902000},"page":"3588","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2185-5468","authenticated-orcid":false,"given":"Alba","family":"Mart\u00edn-Garcia","sequence":"first","affiliation":[{"name":"Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronomia, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3, Campus de l\u2019Alimentaci\u00f3 de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Institut de Recerca en Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria de la Generalitat de Catalunya (XIA), C\/Baldiri Reixac 4, 08028 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9411-0395","authenticated-orcid":false,"given":"Oriol","family":"Comas-Bast\u00e9","sequence":"additional","affiliation":[{"name":"Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronomia, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3, Campus de l\u2019Alimentaci\u00f3 de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Institut de Recerca en Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria de la Generalitat de Catalunya (XIA), C\/Baldiri Reixac 4, 08028 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7269-4732","authenticated-orcid":false,"given":"Montserrat","family":"Riu-Aumatell","sequence":"additional","affiliation":[{"name":"Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronomia, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3, Campus de l\u2019Alimentaci\u00f3 de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Institut de Recerca en Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria de la Generalitat de Catalunya (XIA), C\/Baldiri Reixac 4, 08028 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8215-7180","authenticated-orcid":false,"given":"Mariluz","family":"Latorre-Moratalla","sequence":"additional","affiliation":[{"name":"Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronomia, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3, Campus de l\u2019Alimentaci\u00f3 de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Institut de Recerca en Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria de la Generalitat de Catalunya (XIA), C\/Baldiri Reixac 4, 08028 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elvira","family":"L\u00f3pez-Tamames","sequence":"additional","affiliation":[{"name":"Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronomia, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3, Campus de l\u2019Alimentaci\u00f3 de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Institut de Recerca en Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Xarxa d\u2019Innovaci\u00f3 Aliment\u00e0ria de la Generalitat de Catalunya (XIA), C\/Baldiri Reixac 4, 08028 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"130038","DOI":"10.1016\/j.foodchem.2021.130038","article-title":"Sourdough Improves the Quality of Whole-Wheat Flour Products: Mechanisms and Challenges\u2014A Review","volume":"360","author":"Ma","year":"2021","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.tifs.2016.10.015","article-title":"Sourdough Volatile Compounds and Their Contribution to Bread: A Review","volume":"59","author":"Onno","year":"2017","journal-title":"Trends Food Sci. 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