title: Electrospray ionization-mass spectrometric measurement of sake, a traditional Japanese alcohol beverage, for characterization.
abstract: A rapid method for the characterization of sake by measuring the ratio of the peak intensities of taste components in sake, using electrospray ionization/mass spectrometry (ESI/MS) has been developed. Twenty-six different kinds of sake samples were collected and analyzed by ESI/MS. The ESI/MS ion peaks were assigned to amino acids, organic acids, and sugars. Principal component analysis was performed using the respective peak intensities obtained by ESI/MS measurements. As a result, the cumulative proportion of the two first principal components was over 70%, and these components could be used for the characterization of sake.
authors.affiliation: Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology, 3-15-1 Tokida, Ueda 386-8567, Japan. moriwaki@shinshu-u.ac.jp
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Moriwaki
authors.forename: Ayaka
authors.initials: A
authors.lastname: Hagiwara
authors.forename: Midori
authors.initials: M
authors.lastname: Takasaki
authors.forename: Fuminori
authors.initials: F
authors.lastname: Izumi
authors.forename: Arata
authors.initials: A
authors.lastname: Watanabe
authors.forename: Ryo
authors.initials: R
authors.lastname: Shimizu
authors.forename: Natsuko
authors.initials: N
authors.lastname: Kuribayashi
authors.forename: Yui
authors.initials: Y
authors.lastname: Totani
authors.forename: Yuka
authors.initials: Y
authors.lastname: Suzuki
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D002264:Carboxylic Acids