Sensory test methods that present flavour and taste in numerical terms are widely used techniques for the quantitative evaluation of food quality. Recently, attempts have been made to obtain a greater amount of data by combining the results of sensory tests with metabolomics data that provides a comprehensive analysis of food constituents. Combining comprehensive analytical data with use of multivariate analysis has become an effective option for elucidating the differences in a wide range of consituents.
In this application note, we describe the simultaneous analysis of five commercially available beers with a triple quadrupole mass spectrometer (LCMS-8060) using a primary metabolite method package, and performing principal component analysis on the data set obtained using TraverseTM MS software.
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