Analysis of Flavor Formulations Using a Mass Spectrometry-Basecl Chemical Sensor

Vanessa R. Kinton

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Analysis of Flavor Formulations Using a Mass Spectrometry-Basecl Chemical Sensor

机译：使用质谱法-Basecl化学传感器分析调味剂配方

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Several different flavor formulations were rapidly and easily compared against each other by using a mass spectrometry (MS)-based chemical sensor system. Results were validated by running the same flavor formulations with a GC-MS instrument. Overall, the fast measurement time and easy-to-interpret report generated by the chemical sensor provided advantages over conventional GC-MS analysis.

机译：通过使用基于质谱（MS）的化学传感器系统，可以快速，轻松地将几种不同的调味品进行比较。通过使用GC-MS仪器运行相同的风味配方来验证结果。总体而言，化学传感器生成的快速测量时间和易于理解的报告提供了优于传统GC-MS分析的优势。

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《LC GC North America》 |2004年第2期|共2页
作者
Vanessa R. Kinton;
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正文语种 eng
中图分类分析化学;
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1. Analysis of Flavor Formulations Using a Mass Spectrometry-Basecl Chemical Sensor [J] . Vanessa R. Kinton LC GC North America . 2004,第Suppla2期

机译：使用质谱法-Basecl化学传感器分析调味剂配方
2. Trace analysis of off-flavor/odor compounds in water using liquid-liquid microextraction coupled with gas chromatography-positive chemical ionization-tandem mass spectrometry [J] . Jian LU, Paul S. WILLS, P. CHRIS WILSON Frontiers of environmental science & eng . 2016,第3期

机译：液-液微萃取-气相色谱-化学电离-串联质谱法痕量分析水中的异味/气味化合物
3. Trace analysis of off-flavor/odor compounds in water using liquid-liquid microextraction coupled with gas chromatography--positive chemical ionization-tandem mass spectrometry [J] . Jian, LU1, Paul, 中国环境科学与工程前沿：英文版 . 2016,第003期

机译：液-液微萃取-气相色谱-正化学电离串联质谱法痕量分析水中的异味/气味化合物
4. Analysis of Flavors Using a Mass Spectral-Based Chemical Sensor [C] . Vanessa R. Kinton, Kevin L. Goodner American Chemical Society . 2005

机译：使用质谱化化学传感器的口味分析
5. Development of a Mass-Conserving, Smooth Vorticity-Velocity Formulation for Chemically Reacting Flow Simulations. [D] . Cao, Su. 2015

机译：开发用于化学反应流模拟的保质，光滑涡流速度配方。
6. Chemoinformatic Analysis of GRAS (Generally Recognized as Safe) Flavor Chemicals and Natural Products [O] . José L. Medina-Franco, Karina Martínez-Mayorga, Terry L. Peppard, -1

机译：GRas（公认安全）风味化学品和天然产物的Chemoinformatic分析
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Analysis of Flavor Formulations Using a Mass Spectrometry-Basecl Chemical Sensor

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