関連する実験動画

Updated: Sep 10, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.5K

中温ダクウの内外層間のQu-aroma変化を解明する:マルチオミクスとセンサリーアプローチ

Sheng-Bing Yang1, Zhen-Ming Lu2, Han-Jun Shen1

  • 1Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China.

International journal of food microbiology
|August 21, 2025
PubMed
まとめ

この研究では,中温ダクスターターの内外層に 独特の香りプロファイルと微生物群が発見されました これらの違いを理解することは,発酵製品における複雑な Qu-aroma を制御する上で鍵となります.

キーワード:
ダク・スターター内側と外側の層マルチオミクスクォーアロマ感覚的評価ボラティロミクス

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