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Updated: Sep 17, 2025

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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导化气色谱/质谱学 (Der-GC/MS) 的优化,用于分析大豆 koji制造过程中的非挥发性代谢物及其演化模式

Xiaoxia Huang1, Hanyu Lin1, Ziyang Wang2

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.

Food chemistry
|June 27, 2025
PubMed
概括

这项研究优化了衍生气色谱-质谱法 (Der-GC/MS) 方法来分析koji中的代谢物,揭示了影响大豆味的关键化合物. 改进的方法发现了比NMR更多的代谢物,为味道的发展提供了更深入的见解.

关键词:
在 Der-GC/MS 中使用.子制作 - - 制作子代谢物的代谢物.优化优化 优化优化豆 豆 豆是一种

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