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