engleski

MS imaging of ‘flavor’: sample preparation optimization for MALDI-TOF MSI detection of Istrian dry-cured ham endogenous peptides

The process of ham dry curing is complex and involves a number of biochemical reactions, e.g. an intense proteolysis of proteins resulting in a large diversity of small endogenous peptides responsible for flavour and texture characteristics of final product. Matrix-assisted laser desorption/ionization (MALDI) time of flight (TOF) mass spectrometry imaging (MSI) technique enabled spatial localization and comparison of endogenous peptides present on slices of Istrian dry cured hams as well as production process evaluation and quality control.

mass spectrometry, MALDI imaging MS, dry-cured ham, endogenous peptides, quality control

nije evidentirano