[2Hp01-10] 食品分析

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Hp04] Structural Analysis of the Aroma Compounds in the Japanese Pickles by Gas Chromatography Olfactometry Time-of-Flight Mass Spectrometry

*Naomi Watanabe¹, Azusa Kubota¹, Yoshio Abe¹, Haruo Iwabuchi¹, Masaaki Ubukata¹ (1. JEOL Ltd.)

Keywords:

Food Analysis,Analysis of aroma components,GC-O-TOFMS,Machine learning,Soft Ionization