3P-45 PDF
SPME-GCxGC-TOFMSによる、保存環境違いの菓子製菓香気成分の劣化分析
In order to monitor odor changes of chocolate, the volatile composition was determined for 11 chocolate samples stored in 5 different conditions for 4 days and 9 days. The study was carried out by SPME-GCxGC-TOFMS. The differences in odor changes were observed by applying multivariate statistical technique combined with GCMS by using over 1000 volatile components that were identified by GC-MS. Our results indicate this workflow demonstrated the ability to characterize minor differences in similar sample groups. Such an approach is believed to be equally applicable for differential analyses of many other foods, etc.