Widely targeted metabolomics using LC/MS/MS was applied to find out how compounds change when curry is stored overnight. The amounts of most compounds except for 6 metabolites were almost unchanged. It was suggested that compounds other than hydrophilic metabolites (e.g. spices and flavouring compounds, lipids and peptides) change and affect to the taste of curry that is stored overnight after cooking.
- Content Type:
- Document Number:
- ASMS 2020 MP 203
- Product Type:
- Liquid Chromatography Mass Spectrometry
- ASMS 2020, lc-ms/ms, metabolomics, hydrophillic, compounds, curry, Food, Beverages, LCMS-8060, Nexera HPLC
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