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Lv H, Jia Y, Liu C, Xu J, Xie C, Li K, Huang K, Hang F. A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation. Foods 2024; 13:2339. [PMID: 39123531 PMCID: PMC11311557 DOI: 10.3390/foods13152339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 07/18/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
This study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the sugar industry, and it can improve the flavor of beer and make it more aromatic. This study determined the optimal fermentation process for beer. By analyzing the consumption rate of the carbon and nitrogen sources of raw materials, the nutrient utilization of yeast, and the causes of differences in flavor substances, the flavor composition and flavor stability of beer were determined by SPME-HS-GC-MS technology. The results showed that beer brewed with sugarcane syrup as an auxiliary raw material met the basic specifications of beer. The addition of sugarcane syrup to the wort base increased the utilization of amino acids by the yeast, and LS (lager with added cane syrup) increased the nine flavor compounds of the beer, which constituted the basic flavor of the beer, bringing new flavor compounds compared with the normal all-barley beer. Forced aging experiments showed that LS produced fewer aging compounds than OWBL. Various experiments have shown that it is feasible to ferment beer with sugarcane syrup instead of partial wort.
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Affiliation(s)
- Hechao Lv
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Yusheng Jia
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Chaoyi Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Jia Xu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Kai Huang
- Guangxi Institute of Industrial Technology, Nanning 530001, China;
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
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2
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Teng CE, Wang YM, Li TH, Chen SF. Quantification of Hop-Derived Bitter Compounds in Beer Using Liquid Chromatography Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2024; 35:746-755. [PMID: 38422384 DOI: 10.1021/jasms.3c00439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
Hops (Humulus lupulus L.) are essential raw materials for beer brewing, and the major contributors to beer bitterness are isohumulones (iso-α-acids) and humulinones. In recent years, many breweries have focused on the production of hop-forward beer styles by adding hops after or during the cold fermentation stage, which will tend to release humulinones or other hop-derived bitter compounds. In this study, a LC-MS/MS method was developed for quantification of 60 hop-derived bitter compounds in 25 min. Reverse-phase chromatography with an alkaline methanol/acetonitrile (70:30) mobile phase was used for the separation. The quantitative range was 0.053-3912 ng/mL with correlation coefficient r > 0.99, and the LOQ were 0.26 and 0.053 ng/mL for iso-α-acids and humulinones. Precision (RSD < 5.0%) and accuracy (recovery 86.3%-118.1%) were both satisfactory. The abundance of hop-derived bitter compounds in the dry-hopped beer (Double-India Pale Ale) and the nondry-hopped beer (Vienna Lager) were monitored throughout the fermentation and storage stages, and the formation of oxidation and cyclization products showed difference profiles between these two beers. The quantification results reveal how hop-derived bitter compounds change throughout the brewing process, as well as the influence of hops and brewing techniques on beer bitterness.
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Affiliation(s)
- Chieh-En Teng
- Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan
| | - Yu-Meng Wang
- Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan
| | - Tai-Huan Li
- Zhangmen Brewing Company, New Taipei City 22161, Taiwan
| | - Sung-Fang Chen
- Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan
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Vrzal T, Slabý M, Kubizniaková P, Horák T, Olšovská J. Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains. Food Microbiol 2023; 115:104321. [PMID: 37567631 DOI: 10.1016/j.fm.2023.104321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/20/2023] [Accepted: 06/10/2023] [Indexed: 08/13/2023]
Abstract
Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.
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Affiliation(s)
- Tomáš Vrzal
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic.
| | - Martin Slabý
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Petra Kubizniaková
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Tomáš Horák
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Jana Olšovská
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
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4
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Kordialik-Bogacka E. Biopreservation of beer: Potential and constraints. Biotechnol Adv 2022; 58:107910. [PMID: 35038561 DOI: 10.1016/j.biotechadv.2022.107910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/19/2021] [Accepted: 01/09/2022] [Indexed: 12/13/2022]
Abstract
The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.
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Affiliation(s)
- Edyta Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, Poland.
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Vrzal T, Drábková K, Štěrba K, Olšovská J. Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Berton JKET, Verbeke Y, Van Durme B, Huvaere K. Radical Intermediates in the Degradation of Hop Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9642-9653. [PMID: 34382782 DOI: 10.1021/acs.jafc.1c02977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Radical formation in isohumulones was investigated under different types of stress, including temperature, transition metal ions, and hydrogen peroxide. Including dihydroisohumulones and tetrahydroisohumulones, as relevant analogues, allowed us to evaluate critical functionalities in radical formation. Using spin-trapping methodology with 5,5-dimethyl-1-pyrroline N-oxide and N-tert-butyl-α-phenylnitrone as relevant traps, followed by simulation of corresponding spin adducts, identification of incipient radicals was attempted. The isohexenoyl side chain in isohumulones, but not present in dihydro- and tetrahydroisohumulones, was most sensitive to radical formation. Kinetic profiles further demonstrated that radical formation in this moiety was accelerated in the presence of ferrous ions. Reactivity of parent six-membered-ring humulones in radical formation was different, as scavenging of free radical species was more important. Lupulones, despite similarity with humulones, showed a different behavior with an obvious radical decay pathway during ageing, mainly ascribed to radical formation on the ring structure. Quantification of final spin adducts allowed us to determine absolute importance of the different degradation pathways. Eventually, mechanisms are presented explaining why isohumulones are more prone to radical processes in (aut)oxidation and thermal decay than close relatives such as dihydroisohumulones.
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Affiliation(s)
| | - Yannis Verbeke
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Department of Chemistry, Trainee Affiliated to the Odisee University of Applied Sciences Associated to the Catholic University of Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium
| | - Bo Van Durme
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Faculty of Sciences, Department of Chemistry, Trainee Affiliated to Ghent University, Krijgslaan 281, 9000 Ghent, Belgium
| | - Kevin Huvaere
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Plinius Labs NV, Venecolaan 50G, 9880 Aalter, Belgium
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McCallum JL, Vacon JND, Kirby CW. Ultra-Micro-Scale-Fractionation (UMSF) as a Powerful Tool for Bioactive Molecules Discovery. Molecules 2020; 25:E3677. [PMID: 32806767 PMCID: PMC7464926 DOI: 10.3390/molecules25163677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/03/2020] [Accepted: 08/11/2020] [Indexed: 11/17/2022] Open
Abstract
Herein is detailed the development and validation of an ultra-micro-scale-fractionation (UMSF) technique for the discovery of plant-based, bioactive molecules, coupling the advantages of ultra-performance liquid chromatography mass spectrometry (UPLC-MS) separations with microtiter plate-based bioassay screens. This novel one-step approach simultaneously uses UPLC to collect chemical profile information, while performing high-resolution fractionation, greatly improving workflow compared to methods relying on high-performance liquid chromatography (HPLC), solid phase extraction or flash systems for chromatographic separations. Using the UMSF technique, researchers are able to utilize smaller quantities of starting materials, reduce solvent consumption during fractionation, reduce laborious solvent dry down times, replace costly single-use solid-phase-extraction cartridges with reusable analytical-sale UPLC columns, reduce fractionation times to less than 10 min, while simultaneously generating chemical profile data of active fractions and enjoying superior chromatographic resolution. Using this technique, individual bioactive components can be readily purified, identified, and bioassayed in one step from crude extracts, thereby eliminating ambiguous synergistic effects often reported in plant-based natural products research. A successful case-study is presented illustrating the versatility of this technique in identifying lupulone as the principal cytotoxic component from hops (Humulus lupulus L.), using a brine shrimp (Artemia franciscana) model. These results confirm and expand upon previous cell-based bioassay studies using a more complex, multicellular organism, and add to our understanding of structure-function activity relationships for secondary metabolites in hops and the Cannabaceae plant family.
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Affiliation(s)
- Jason L. McCallum
- Agriculture and Agri-Food Canada, Charlottetown Research and Development Centre, 440 University Avenue, Charlottetown, PE C1A 4N6, Canada; (J.N.D.V.); (C.W.K.)
| | - Jennifer N. D. Vacon
- Agriculture and Agri-Food Canada, Charlottetown Research and Development Centre, 440 University Avenue, Charlottetown, PE C1A 4N6, Canada; (J.N.D.V.); (C.W.K.)
- University of Prince Edward Island, 550 University Avenue, Charlottetown, PE C1A 4P3, Canada
| | - Christopher W. Kirby
- Agriculture and Agri-Food Canada, Charlottetown Research and Development Centre, 440 University Avenue, Charlottetown, PE C1A 4N6, Canada; (J.N.D.V.); (C.W.K.)
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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9
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Ristivojević PM, Morlock GE. Phenolic fingerprints and quality assessment of three types of beer. JPC-J PLANAR CHROMAT 2019. [DOI: 10.1556/1006.2019.32.3.3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Petar M. Ristivojević
- on leave from the Innovation Center of the Faculty of Chemistry, University of Belgrade, Serbia
| | - Gertrud E. Morlock
- Chair of Food Science, Institute of Nutritional Science, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
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Schulz C, Chiheb C, Pischetsrieder M. Quantification of co-, n-, and ad-lupulone in hop-based dietary supplements and phytopharmaceuticals and modulation of their contents by the extraction method. J Pharm Biomed Anal 2019; 168:124-132. [PMID: 30807916 DOI: 10.1016/j.jpba.2019.02.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 12/28/2022]
Abstract
Hop β-bitter acids (lupulones) are health-beneficial components of Humulus lupulus L. showing, for example, antidepressant-like effects in vitro. Despite of the widespread use of hops for medicinal purposes, the concentrations of lupulones in hop-based drugs have not been reported yet. The present study developed, validated, and applied a method with external calibration, which allows for the first time separate quantification of co-, n-, and ad-lupulone in hop-based drugs by UHPLC‒DAD. Concentrations between 'not detectable' and 2.7 mg/mL co-lupulone, 2.2 mg/mL nlupulone, or 0.7 mg/mL ad-lupulone were measured in nine different commercial dietary supplements and phytopharmaceuticals. Only one hop tincture contained sufficient lupulone to possibly exert potential antidepressant effects. Aiming for products with increased lupulone content, the extraction efficiency of different solvents was investigated. Complete extraction of lupulones from raw hops was achieved by organic solvents including methanol and ethanol, whereas aqueous mixtures resulted in low recovery. These results indicate that adapted extraction conditions may result in more effective hops products.
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Affiliation(s)
- Carolin Schulz
- Food Chemistry, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058, Erlangen, Germany
| | - Chafia Chiheb
- Food Chemistry, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058, Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058, Erlangen, Germany.
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11
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Schulz C, Fritz N, Sommer T, Krofta K, Friedland K, Pischetsrieder M. Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products. Food Chem 2018; 252:215-227. [DOI: 10.1016/j.foodchem.2018.01.073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 12/11/2017] [Accepted: 01/09/2018] [Indexed: 12/23/2022]
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12
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Algazzali V, Shellhammer T. Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1130-01] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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13
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Dušek M, Jandovská V, Čermák P, Mikyška A, Olšovská J. A novel approach for identification of biologically active phenolic compounds in complex matrices using hybrid quadrupole-orbitrap mass spectrometer: A promising tool for testing antimicrobial activity of hops. Talanta 2016; 156-157:209-217. [DOI: 10.1016/j.talanta.2016.05.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 04/28/2016] [Accepted: 05/05/2016] [Indexed: 12/30/2022]
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14
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Taniguchi Y, Yamada M, Taniguchi H, Matsukura Y, Shindo K. Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10181-10191. [PMID: 26507444 DOI: 10.1021/acs.jafc.5b04138] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there is only a little information on the compounds in hard resin. For this work, hard resin was prepared from stored hops and investigated for its compositional changes in an experimental model of beer aging. The hard resin contained a series of α-acid oxides. Among them, 4'-hydroxyallohumulinones were unstable under beer storage conditions, and their transformation induced primary compositional changes of the hard resin during beer aging. The chemical structures of the products, including novel polycyclic compounds scorpiohumulinols A and B and dicyclohumulinols A and B, were determined by HRMS and NMR analyses. These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-hydroxyallohumulinones. Furthermore, they were more stable than their precursor 4'-hydroxyallohumulinones during prolonged storage periods.
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Affiliation(s)
- Yoshimasa Taniguchi
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Makiko Yamada
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Harumi Taniguchi
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Yasuko Matsukura
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Kazutoshi Shindo
- Department of Food and Nutrition, Japan Women's University , 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan
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Senyuva HZ, Gökmen V, Sarikaya EA. Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1568-606. [DOI: 10.1080/19440049.2015.1057240] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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