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Widely Targeted Metabolomics of Hydrophilic Compounds using LC-MS/MS - How Flavor Compounds Change when Curry is Stored Overnight
Monday, March 08, 2021: 8:30 AM - 6:00 PM
Speaker(s)
Description
Curry is a spicy cuisine originating in the Indian subcontinent that uses a complex combination of spices or herbs. Curry powder came to Japan about 150 years ago from the United Kingdom and was combined with rice and spread as "rice curry". Meat, potatoes, carrots and onions are essential for Japanese curry. It is said that the taste become better when curry is stored overnight after cooking. Recently, increasing attention has been devoted to metabolomics to investigate the relationship between compounds and taste. In this study, widely targeted metabolomics using LC/MS/MS was applied to find out how flavor compounds change when curry was stored overnight.
Additional Info
Keywords: Please select up to 4 keywords ONLY:
Food Identification,Food Science,Instrumentation
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