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. 2022 Jul 1;11(13):1960. doi: 10.3390/foods11131960

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Heatmap of VOC in sourdough. Flo indicating fresh dough. Co4, Co8 and Co16 indicating wholewheat sourdough fermented for 4, 8 and 16 h, respectively. S4, S8 and S16 indicating wholewheat sourdough artificial contaminated with S. aureus (10² cfu/g) and cultured for 4, 8 and 16 h, respectively (n = 6).