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Updated: Jan 18, 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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从非缩和缩的商业番茄汁之间基于它们的挥发性配置的歧视

Yoko Iijima1, Katsutoshi Saisho1, Taiki Maeoka1

  • 1Department of Applied Chemistry, Kogakuin University, Tokyo 192-0015, Japan.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

非缩汁 (JNFC) 番茄汁比缩汁 (JFC) 有更多的挥发性有机化合物 (VOC). 度方法显著影响VOC档案,影响番茄汁的质量.

关键词:
这就是HS-SPME.在 OPLS-DA 的基础上.斯特雷克尔化物 Strecker化物这是一种VOC,可挥发性化合物.味道质量 味道质量番茄缩剂 番茄缩剂番茄果汁 番茄果汁 番茄果汁

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