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在发现来自中国douchi的umami中进行的比较体学分析

Xiao Zhou1, Liwen Jiang1, Qianqian Liu1

  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.

Food chemistry
|February 22, 2024
PubMed
概括

乌玛米,不仅仅是氨基酸,对发酵douchi的独特味道有着显著的贡献. 研究人员确定了特定的,其中一些味道值低于MSG,突出了它们在douchi中的作用.

关键词:
杜奇杜奇 (Douchi Douchi) 是一家在西班牙的公司.标识 识别 识别 识别类组学 类组学 类组学感官评估 感官评估乌玛米酸是乌玛米酸的一种.乌玛米门的门

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Peptide Identification Using Tandem Mass Spectrometry01:33

Peptide Identification Using Tandem Mass Spectrometry

Tandem mass spectrometry, also known as MS/MS or MS2, is an analytical technique that employs two mass analyzers. Essentially it is a series of mass spectrometers that helps isolate a particular biomolecule and then helps study its chemical properties.
This technique helps gather information regarding the protein from which the peptide was obtained and to study the peptides’ amino acid sequence. Identifying peptides from a complex mixture is an important component of the growing field of...
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