A5049197156- Metabolomics and Mass Spectrometry Studies
- Advanced Chemical Sensor Technologies
- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
- Analytical Chemistry and Chromatography
- Seed Germination and Physiology
- Spectroscopy and Chemometric Analyses
- Tea Polyphenols and Effects
- Rice Cultivation and Yield Improvement
- Sensory Analysis and Statistical Methods
- Mass Spectrometry Techniques and Applications
- Food Quality and Safety Studies
- Meat and Animal Product Quality
- Plant Genetic and Mutation Studies
Wageningen University & Research
2018-2022
Netherlands Metabolomics Centre
2020-2021
Trapping volatiles is a convenient way to study aroma compounds but it important determine which volatile trapping method most comprehensive in extracting the relevant components when investigating complex food products. Awareness of their limitations also crucial. (Un)targeted metabolomic approaches were used profiles two commercial flavourings. Four techniques tested as was addition salt mixture. Comprehensiveness and repeatability compared SBSE proved particularly suitable for such...
Seed aging during storage results in loss of vigor and germination ability due to the accumulation damage by oxidation reactions. Experimental tests, for instance study genetic variation, aim mimic natural a shorter timeframe. As rate is increased elevating temperature, moisture, oxygen levels, this aimed (1) investigate effect experimental rice seed an elevated partial pressure (EPPO), (2) elucidate mechanism dry-EPPO (3) compare under conditions traditional moist-controlled deterioration...
Fermented soy sauce is used worldwide to enhance the flavour of many dishes. Many types are on market, and their differences mostly related country origin, production process applied ratio ingredients used. Consequently, several aromas, tastes, colours, textures obtained. Nowadays, can also be produced without microorganisms making shorter cheaper. However, may lost. We have carried out a comprehensive metabolomics analysis volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS...
The relationship between the chemical composition of food products and their sensory profile is a complex association confronting many challenges. However, new untargeted methodologies are helping correlate metabolites with characteristics in simpler manner. Nevertheless, pilot phase project, where only small set used to explore relationships, choices have be made about most appropriate metabolomics methodology.To provide framework for selecting metabolite-sensory methodology based on:...
Trained sensory panels are regularly used to rate food products but do not allow for data-driven approaches steer product development. This study evaluated the potential of a molecular-based strategy by analyzing 27 tomato soups that were enhanced with yeast-derived flavor using panel as well LC-MS and GC-MS profiling. These data sets build prediction models 26 different attributes partial least squares analysis. We found driving separation factors between metabolites predicting flavors....