2024-03-28T11:18:43Z
https://soar-ir.repo.nii.ac.jp/oai
oai:soar-ir.repo.nii.ac.jp:00013445
2022-12-14T03:46:04Z
1309:1310
Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization
Moriwaki, Hiroshi
Hagiwara, Ayaka
Takasaki, Midori
Izumi, Fuminori
Watanabe, Arata
Shimizu, Ryo
Kuribayashi, Natsuko
Totani, Yui
Suzuki, Yuka
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.
Article
Analytical Sciences.26(3):379-382 (2010)
journal article
JAPAN SOC ANALYTICAL CHEMISTRY
2010-03
application/pdf
Analytical Sciences
3
26
379
382
0910-6340
AA10500785
https://soar-ir.repo.nii.ac.jp/record/13445/files/Electrospray_Ionization-Mass_Spectrometric_Measurement_Sake.pdf
eng
10.2116/analsci.26.379
https://doi.org/10.2116/analsci.26.379
Copyright (c) 2010 by The Japan Society for Analytical Chemistry