Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids.
Takahiro OgawaYoshihiro IzumiKenichi KusumotoEiichiro FukusakiTakeshi BambaPublished in: Rapid communications in mass spectrometry : RCM (2018)
A method for the determination of the FA constituents in acylglycerols after hydrolysis and the comprehensive analysis of acylglycerols and FAs using MRM with SFC/QqQMS was developed. Using the data from the comprehensive analysis of acylglycerols and quantitative descriptive data, the key compounds related to taste were investigated. This type of research on lipids and the taste of food is expected to progress hereafter. Copyright © 2017 John Wiley & Sons, Ltd.
Keyphrases
- mass spectrometry
- liquid chromatography
- fatty acid
- high performance liquid chromatography
- electronic health record
- tandem mass spectrometry
- gas chromatography
- high resolution
- solid phase extraction
- big data
- molecularly imprinted
- cross sectional
- simultaneous determination
- data analysis
- ms ms
- risk assessment
- single molecule
- lactic acid