Metabolomics Profiling of Roasted Stem Tea Using Gas Chromatography-Mass Spectrometry and a Sensory Test
Author:
Affiliation:
1. Chemistry/Food Department, Industrial Research Institute of Ishikawa
2. Department of Food Science, Ishikawa Prefectural University
3. Faculty of Food and Nutrition, Department of Home Economics, Tokyo Kasei University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/6/24_1059/_pdf
Reference32 articles.
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3. Cevallos-Cevallos, J. M., Reyes-De-Corcuera, J. I., Etxeberria, E., Danyluk, M. D. and Rodrick, G. E. (2009). Metabolomic analysis in food science: a review. Trends Food Sci. Technol., 20, 557-566.
4. Cho, J. Y., Mizutani, M., Shimizu, B., Kinoshita, T., Ogura, M., Tokoro, K., Lin, M.L., and Sakata, K. (2007). Chemical profiling and gene expression profiling during the manufacturing process of Taiwan oolong tea “Oriental Beauty”. Biosci. Biotechnol. Biochem., 71, 1476-1486.
5. Fujita, A., Isogai, A., Endo, M., Utsunomiya, H., Nakano, S., and Iwata, H. (2010). Effects of sulfur dioxide on formation of fishy off-odor and undesirable taste in wine consumed with seafood. J. Agric. Food Chem., 58, 4414-4420.
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