@article{oai:soar-ir.repo.nii.ac.jp:00013445,
 author = {Moriwaki,  Hiroshi and Hagiwara,  Ayaka and Takasaki,  Midori and Izumi,  Fuminori and Watanabe,  Arata and Shimizu,  Ryo and Kuribayashi,  Natsuko and Totani,  Yui and Suzuki,  Yuka},
 issue = {3},
 journal = {Analytical Sciences},
 month = {Mar},
 note = {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)},
 pages = {379--382},
 title = {Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization},
 volume = {26},
 year = {2010}
}