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オーラルセッション
- 第2日 6月23日（木） 15:20～15:40 B会場（409，410）
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2B-O2-1520 PDF
最新データベース/ライブラリを用いたGC-MSによる食品香気成分および水溶性成分の網羅的解析
Flavor, taste, and functionality is important to develop food products because they are related with quality and preference. Volatile compounds (flavor) are suitable for measuring by GC-MS. While it is difficult to measure soluble compounds (taste and functionality; sugar, organic acid, and amino acid) by GC-MS, it will be able to be done with derivatization. In this study, we tried to comprehensively identify flavor and soluble compounds in food by single GC/MS system and new database/library.