The Mass Spectrometry society of Japan - The 68th Annual Conference on Mass Spectrometry, Japan
Japanese

Abstract

Table of contents

Timetable

Plenary Lectures

Award Lecture

Oral Sessions (Day1, Day2, Day3)

Poster Presentations (Day1, Day2, Day3)

Panel Discussion

Luncheon Seminars (Day1, Day2, Day3)

Corporate Program

Oral Sessions

Day 2, June 23（Thu.）　15:20-15:40　Room B (409 and 410)

2B-O2-1520　　PDF

Comprehensive Analysis for Flavor and Soluble Compounds in Food by GC-MS and New Database/Library

(Agilent)
oKenta Nohara, Sadao Nakamura, Takeshi Serino

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.