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Updated: Feb 23, 2026

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

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HS-SPME-GC-MSと多変量統計分析に基づいて,ナッツを焼いた後の特徴的な揮発性有機化合物の形成経路の調査

Kaiyang Zhu1, Ji Ma1, Ruona Li1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food chemistry
|February 21, 2026
PubMed
まとめ

メイラード反応とストレッカー分解は,焼いたナッツの味の鍵です. この研究は,強化されたナッツの味のプロフィールを開発するために重要な特定のアミノ酸経路を特定しました.

キーワード:
ガス染色体-質量スペクトロメトリーメイラード反応 メイラード反応は,焼く 焼くシミュレーションシステム シミュレーションシステムです.揮発性有機化合物 揮発性有機化合物とはワルナット・ナット (Walnut) とは

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