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Updated: Jul 8, 2026

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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亚洲辛发酵面包中的代谢物差异的跨食品文化研究,使用CIL-LC-MS和GC-MS综合分析

Jeonghyun Yun1, Chi Zhao2, Sunhee Kang1

  • 1Fermentation Convergence Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-Gun, Jeonbuk-Do 55365, Republic of Korea.

Food chemistry
|August 1, 2025
PubMed
概括

这项研究比较了韩国戈丘和中国皮 - 杜班发酵面包,揭示了独特的代谢物概况,由独特的食物文化塑造. 这些发现提供了关于发酵食品多样性和创新的见解.

关键词:
基于的发酵面团.戈丘扬 (Gochujang) 是一个古老的城市.非挥发性代谢产物非挥发性代谢产物皮克西安 - 杜班挥发性代谢物是挥发性的代谢物.

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相关概念视频

Gas Chromatography–Mass Spectrometry (GC–MS)01:14

Gas Chromatography–Mass Spectrometry (GC–MS)

Gas chromatography–mass spectrometry (GC–MS) is the combination of analytical techniques of gas chromatography and mass spectrometry in a single instrument for analyzing a mixture of compounds. The gas chromatograph separates the compounds in the mixture, and the mass spectrometer analyzes each compound separately to determine the molecular masses and molecular structures.
A gas chromatograph consists of a long, narrow capillary column with a polysiloxane coating on the inner wall. The coating...