関連する実験動画

Updated: Feb 17, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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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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味覚学的アプローチは,揮発性化合物と異なる梨の品種に対する消費者の認識の間の関連性を明らかにします

Xingguang Dong1, Mindy Y Wang2, Yimeng Zhao2

  • 1Flavoromics Team, Biological Chemistry and Bioactives, New Zealand Institute for Bioeconomy Science Limited, Plant & Food Research Group, Auckland 1025, New Zealand; Research Institute of Pomology, Chinese Academy of Agricultural Sciences (CAAS), Xingcheng, 125100, China.

Food chemistry
|February 15, 2026
PubMed
まとめ

この研究では,梨の香りを分析するためにフラボロミクスを使用し,果実と緑の草の香りに関連した特定の揮発性化合物を特定しました. 発見は,梨の育種と産業用途のための主要な味の予測要因を明らかにします.

キーワード:
化学と感覚データの統合消費者の認識について味わいの知覚 味わいの知覚GCMS (GCMS) とはセンサリー センサリー センサリー センサリー センサリー品種の違い 品種の違い揮発性物質 揮発性物質とは

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