関連する実験動画

Updated: Feb 13, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

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HS-SPME-Arrow-GC/MSを用いた肉ベースのスープの主要な揮発性化合物の特徴と,その感覚知覚との関係

Jin-Kyung Nam1, Mi-Ran Kim2, Jeong Eun Hyeon1

  • 1Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea.

Food chemistry: X
|February 12, 2026
PubMed
まとめ

この研究では,高度なガスクロマトグラフィを用いて,肉の主要な揮発性化合物を特定しました. アルデヒドが最も豊富で,韓国の家庭用食事の代替品の消費者の受け入れに不可欠な肉味の味に影響を与えました.

キーワード:
重要な揮発性化合物である.肉ベースのスープ.方法の最適化方法の最適化について感覚評価 感覚評価について揮発性化合物 揮発性化合物とは

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