Item type |
学術雑誌論文 / Journal Article(1) |
公開日 |
2010-11-01 |
タイトル |
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タイトル |
Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization |
言語 |
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言語 |
eng |
DOI |
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関連識別子 |
https://doi.org/10.2116/analsci.26.379 |
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関連名称 |
10.2116/analsci.26.379 |
資源タイプ |
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資源 |
http://purl.org/coar/resource_type/c_6501 |
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タイプ |
journal article |
著者 |
Moriwaki, Hiroshi
Hagiwara, Ayaka
Takasaki, Midori
Izumi, Fuminori
Watanabe, Arata
Shimizu, Ryo
Kuribayashi, Natsuko
Totani, Yui
Suzuki, Yuka
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信州大学研究者総覧へのリンク |
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氏名 |
Moriwaki, Hiroshi |
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URL |
http://soar-rd.shinshu-u.ac.jp/profile/ja.jCyFjFkV.html |
出版者 |
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出版者 |
JAPAN SOC ANALYTICAL CHEMISTRY |
引用 |
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内容記述 |
Analytical Sciences.26(3):379-382 (2010) |
書誌情報 |
Analytical Sciences
巻 26,
号 3,
p. 379-382,
発行日 2010-03
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抄録 |
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内容記述 |
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. |
資源タイプ(コンテンツの種類) |
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内容記述 |
Article |
ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
0910-6340 |
書誌レコードID |
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収録物識別子タイプ |
NCID |
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収録物識別子 |
AA10500785 |
権利 |
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権利情報 |
Copyright (c) 2010 by The Japan Society for Analytical Chemistry |
出版タイプ |
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出版タイプ |
VoR |
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出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
WoS |
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URL |
http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000276056200017 |