プログラム

ポスター発表

第1日　5月15日（火）　　ポスター会場

1P-18　　PDF

GCxGC-TOFMSによるしょうゆ香気成分の網羅的分析

(¹LECOジャパン・ ²香川県産業技術センター)
^o松神麻美¹・ 大西茂彦²・ 松原保仁²・ 樺島文恵¹

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.