通过GC-MS/O,感官评估和E-Nose对不同酵母蛋白中的关键芳香化合物的表征

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Updated: Jul 18, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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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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Jiahui Chen1,2,3, Dandan Pu1,2,3, Yige Shi1,2,3

  • 1China Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.

Foods (Basel, Switzerland)
|August 26, 2023
PubMed
概括

酵母蛋白 (YPs) 具有独特的气味,对肉类替代品至关重要. 这项研究使用感官评估和GC-MS/O识别了YP中的关键芳香化合物,证实了它们对风味配置文件的重大贡献.

关键词:
添加的实验 实验的添加芳香化合物 芳香化合物 芳香化合物电子鼻子 电子鼻子酵母蛋白 (YP) 是一种酵母蛋白.

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