Table of contents
Oral Sessions
(Day1, Day2, Day3, Day4)
Poster Presentations
(Day1, Day2, Day3, Day4)
Luncheon Seminars
(Day1, Day2, Day3, Day4)
Poster Presentations
- Day 1, May 15(Tue.) Poster
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1P-18 PDF
Aroma analysis of soy sauce by GCxGC-TOFMS
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.