风味及异味物质全组分定性分析方案
采用最新的全二维气相色谱分析技术，对食品饮料、烟草、中草药、农产品、材料、调味品及天然香料等原料中的挥发性物质进行全面精细分析，适用于食品、农业、香精香料等行业中风味鉴定、质量控制、工艺优化和真伪鉴别。
采用最新的全二维气相色谱分析技术，对食品饮料、烟草、中草药、农产品、材料、调味品及天然香料等原料中的挥发性物质进行全面精细分析，适用于食品、农业、香精香料等行业中风味鉴定、质量控制、工艺优化和真伪鉴别。
气相色谱（GC）
固态热调制器（SSM）
飞行时间质谱仪（TOF）
全自动进样平台 （液体进样、顶空进样、SPME进样）
嗅闻仪及全二维嗅闻联用方案
数据处理软件包（单样本定性、批量数据定量、数据比较和统计）
*支持在现有GC-MS（含单四级杆质谱、三重四级杆质谱、飞行时间质谱、静电轨道阱质谱）平台上升级
发表文章：
Xiang Z, Chen X, Zhao Z, et al. Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two dimensional gas chromatography with mass spectrometry method using a solid state-modulator. J. Sep. Sci. (2018) 41: 4315. https://doi.org/10.1002/jssc.201800636
Chenyu Qian, Wenxuan Quan, Chaochan Li, Zhangmin Xiang, Analysis of volatile terpenoid compounds in Rhododendron species by multidimensional gas chromatography with quadrupole time-of-flight mass spectrometry, Microchemical Journal (2019) 149: 104064. https://doi.org/10.1016/j.microc.2019.104064
Zhangmin Xiang, Xiaotian Chen, Chenyu Qian, et. al., Determination of volatile flavors in fresh navel orange by multidimensional gas chromatography quadrupole time-of-flight mass spectrometry, Analytical Letters, (2020), 53(4) 614-626. DOI: 10.1080/00032719.2019.1662429
Chen-Yu Qian, Wen-Xuan Quan, Zhang-Min Xiang, et. al., Characterization of Volatile Compounds in Four Different Rhododendron Flowers by GC×GC-QTOFMS, Molecules (2019), 24 (18), 3327. https://doi.org/10.3390/molecules24183327
Sun Y, Zhang H, et al. Determination and comparison of agarwood from different origins by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometer. J. Sep. Sci. (2020) 43: 1284-1296. https://doi.org/10.1002/jssc.201901008
Yi Wu, Xue Han, WeiQiong Yuan, XiaoXue Wang, DeHao Meng, JianZhong Hu, ZhaoLin Lv, Salt intervention for the diversities of essential oil composition, aroma and antioxidant activities of Kushui rose (R. setate×R. rugosa), Industrial Crops and Products (2020) 150: 112417
Wang, J., Yuan, C., Gao, X., Kang, Y., Huang, M., Wu, J., Liu, Y., Zhang, J., Li, H., Zhang, Y., Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis, Food Research International (2020) 134：109238. https://doi.org/10.1016/j.foodres.2020.109238
Yan-guo Shi, Yang Yang, Wojciech Piekoszewski, Jian-hua Zeng, Hua-nan Guan, Bing Wang, Lin-lin Liu, Xiu-qing Zhu, Feng-lian Chen, Na Zhang, Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu, International Journal of Food Science and Technology (2020) 55, 1218–1229
黄豆，曹烙文，岑延相，区梓峰，胡韩，谭国斌，麦泽彬，黄正旭，李雪，吴曼曼．顶空固相微萃取-全二维气相色谱/飞行时间质谱测定三种芒果香气成分．食品工业科技. https://doi.org/10.13386/j.issn1002-0306.2020070275
乔佳，黄豆，曹烙文，岑延相，谢文东，麦泽斌，李磊，黄正旭，周振，吴曼曼，全二维气相色谱-飞行时间质谱法检测两种玫瑰精油成分，香料香精化妆品，2021年4月第2期
曹烙文，李华，黄豆，岑延相，吴曼曼，麦泽斌，李磊，周振，高伟，HS/SPME-GCxGC-TOFMS结合化学计量学方法鉴别分析新会陈皮，沈阳农业大学学报，（2021），52（1）:49-61
应用案例：
