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  1. 080 繊維学部
  2. 0801 学術論文

Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization

http://hdl.handle.net/10091/10744
http://hdl.handle.net/10091/10744
94f45ff6-5f08-4f5b-afae-d6e0d2aa7849
名前 / ファイル ライセンス アクション
Electrospray_Ionization-Mass_Spectrometric_Measurement_Sake.pdf Electrospray_Ionization-Mass_Spectrometric_Measurement_Sake.pdf (445.8 kB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2010-11-01
タイトル
タイトル Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization
言語
言語 eng
DOI
関連識別子 https://doi.org/10.2116/analsci.26.379
関連名称 10.2116/analsci.26.379
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
著者 Moriwaki, Hiroshi

× Moriwaki, Hiroshi

Moriwaki, Hiroshi

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Hagiwara, Ayaka

× Hagiwara, Ayaka

Hagiwara, Ayaka

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Takasaki, Midori

× Takasaki, Midori

Takasaki, Midori

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Izumi, Fuminori

× Izumi, Fuminori

Izumi, Fuminori

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Watanabe, Arata

× Watanabe, Arata

Watanabe, Arata

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Shimizu, Ryo

× Shimizu, Ryo

Shimizu, Ryo

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Kuribayashi, Natsuko

× Kuribayashi, Natsuko

Kuribayashi, Natsuko

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Totani, Yui

× Totani, Yui

Totani, Yui

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Suzuki, Yuka

× Suzuki, Yuka

Suzuki, Yuka

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信州大学研究者総覧へのリンク
氏名 Moriwaki, Hiroshi
URL http://soar-rd.shinshu-u.ac.jp/profile/ja.jCyFjFkV.html
出版者
出版者 JAPAN SOC ANALYTICAL CHEMISTRY
引用
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
抄録
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)
ISSN
収録物識別子タイプ ISSN
収録物識別子 0910-6340
書誌レコードID
収録物識別子タイプ NCID
収録物識別子 AA10500785
権利
権利情報 Copyright (c) 2010 by The Japan Society for Analytical Chemistry
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
WoS
URL http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=ShinshuUniv&SrcApp=ShinshuUniv&DestLinkType=FullRecord&DestApp=WOS&KeyUT=000276056200017
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