More recently, Ogawa, et al. analysed what they termed the "minor volatilome" of T. delbrueckii to identify metabolites with potential impacts on aroma profiles. This procedure used fermentation in a high glucose synthetic medium to mimic the conditions typically seen in wort and must while allowing the detection of metabolites produced by the yeast cells at low levels, which would be obscured by a complex growth medium. Two strains of yeast isolated from the Montilla-Moriles region in Spain were compared, T. delbrueckii and S. cerevisiae. Metabolites related to sensory properties of fermented beverages such as major volatiles and polyols were identified by GC flame ionisation detection, while volatiles in concentrations less than 10 mg/L were measured using a minor volatilome approach involving stir-bar sorptive extraction thermal desorption gas-chromatography mass-spectrometry (SBSE-TD-GC-MS). The T. delbrueckii fermentations had significantly lower volatile acidity than the S. cerevisiae fermentations, a desired trait in winemaking where high volatile acidity is associated with vinegar odour and flavour descriptors. The minor volatilome approach identified 24 minor volatile metabolites, 20 of which were significantly different in abundance between the two yeast fermentations.