[2Dp] Food Analysis

[2Dp-03] Comprehensive Analysis of Flavor of Levain and Yeast Breads Using Non-targeting Omics

*Takayoshi TANAKA^1,2, Kenjirou SUGIYAMA³, Shuntarou ISOYA², Seiya NAKAMURA³, Yuto SASAKI³, Kouji TAKEYA⁴, Youko IIJIMA³, Tatsurou MAEDA², Tetsuya ARAKI¹ (1. The University of Tokyo, Graduate School of Global Agricultural Sciences, 2. Teikyo Heisei University, Graduate School of Health and Dietetics, 3. Kogakuin Unversity, School of Advanced Engineering, 4. TSUMUGI Bakery&Cafe)

Keywords:Non-targeting Omics, 2 Dimensional Gas Chromatography, Levain Bread, Yeast Bread, Flavor