ANALYSIS OF AROMA COMPOUNDS IN SPICES BY COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY/TIME-OF-FLIGHT MASS SPECTROMETRY WITH MACHINE LEARNING-BASED STRUCTURE ELUCIDATION AND MOLECULAR FORMULA ESTIMATION
Development of Unknown Compounds Analysis Method combining High-Resolution Mass Spectrometry, Soft Ionization Technique and AI Technology for Comprehensive 2-Dimensional Gas Chromatography