Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

doi:https://doi.org/10.1016/j.jbiosc.2015.06.016

Article10.1016/j.jbiosc.2015.06.016

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties

Kei Takahashi,Fumie Kabashima,Fumihiko Tsuchiya-2015-07-18-Journal of Bioscience and Bioengineering

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Keywords

Mass spectrometryOrganolepticChemistryChromatographyGas chromatography–mass spectrometryTime-of-flight mass spectrometryGas chromatographyAnalytical Chemistry (journal)

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