Investigating Food Quality Evaluation: Complete Analysis of Aroma Compounds and Metabolites in Food

An evaluation method widely implemented in recent years has been to analyze all various compounds present in food, then to use multivariate analysis to find trends in these compounds that can be linked to food quality.This Application News presents the results of an experiment that set out to measure aroma compounds and metabolites present in sake, and investigated which of these compounds could be used to distinguish between different sake types.

Content Type:
Application
Document Number:
LAAN-A-MS-E037
Product Type:
Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
Keywords:
Aroma compounds, Metabolomics, Metabolites, Headspace sampler, Triple quadrupole gas chromatograph mass spectrometer, GC-MS/MS, MRM, Japanese Sake, Food, Food quality evaluation, Food and Beverages, Pharmaceutical, Life Science, GCMS-TQ8040
Language:
English
File Name:
jpo216031.pdf
File Size:
1,019kb

Free Download

For Research Use Only. Not for use in diagnostic procedures.

This page may contain references to products that are not available in your country. Please contact us to check the availability of these products in your country.

Top of This Page