日本質量分析学会 第66回質量分析総合討論会

Program

Poster Presentations

Day 1, May 15(Tue.)  Poster

Aroma analysis of soy sauce by GCxGC-TOFMS

(1LECO Japan, 2Kagawa prefectural Industrial Technology Center)
oAsami Matsukami1, Shigehiko Onishi2, Yasuhito Matsubara2, Fumie Kabashima1

Soy sauce consists of very complex volatile compounds, therefore it is difficult to analyze by conventional GCMS. In this study, we employed two-dimensional gas chromatography (GCxGC) that involves two columns of different selectivity (such as boiling point versus polarity) to separate and identify components within the complex samples.And the experiments described in this poster also demonstrate flavor and fragrance analysis for the characterization of the aroma profile in several soy sauces.