Electrospray ionization-mass spectrometric measurement of sake, a traditional Japanese alcohol beverage, for characterization.
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.
Moriwaki
Hiroshi
H
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
Hagiwara
Ayaka
A
Takasaki
Midori
M
Izumi
Fuminori
F
Watanabe
Arata
A
Shimizu
Ryo
R
Kuribayashi
Natsuko
N
Totani
Yui
Y
Suzuki
Yuka
Y
D000434:Alcoholic Beverages / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D021241:Spectrometry, Mass, Electrospray Ionization
D000596:Amino Acids; D002241:Carbohydrates; D002264:Carboxylic Acids