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Updated: Jun 25, 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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解开复杂的联系:在麦固态发酵中,挥发性化合物,自由氨基酸和代谢物的相互作用

Juan Sun1, Waleed Al-Ansi2, Lamei Xue1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences
|May 30, 2024
PubMed
概括

这项研究揭示了用特定的微生物发酵麦如何改变其风味化合物. 关键的挥发性化合物和代谢物发生变化,在发酵麦中形成了与未发酵麦相比的独特形状.

关键词:
氨基酸是氨基酸的组成部分.不同的代谢产物差异化发酵 发酵 是一个过程.在 OPLS-DA 的基础上.麦 麦 麦 是一种挥发性化合物 挥发性化合物

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