[3Gp01-13] 食品分析、フレーバー物質、色素

2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[3Gp03] Comprehensive Analysis of Heating Aroma of Meat Expressed by Salt Marinade and Search for New Compounds by Non-targeting VOC-omics

*shunsuke Hara¹, Katsuya IMAI¹, Coa OISHI¹, Takayoshi TANAKA³, Shuntaro ISOYA², Tetsuya ARAKI³, Tatsuro MAEDA¹ (1. Teikyo Heisei University Department of Health and Dietetics, 2. Teikyo Heisei University Graduate School of Health and Dietetics, 3. The University of Tokyo Graduate School of Agricultural and Life Sciences)

Keywords:

Non-targeting omics,Comprehensive two-dimensional gas chromatography,Marination,Heating Aroma of Meat