Comprehensive Analysis of Aroma Compounds and Metabolites in Food by GC-MS/MS for Food Quality Evaluation

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Recent advancements in analytical techniques have now enabled simultaneous quantitation of numerous compounds that constitute the foodstuff for quality evaluation. The purpose of such a comprehensive analysis is to identify and monitor key features that may be attributed to favourable taste, rich odour and freshness.

GC-MS/MS is an extremely robust, reproducible and sensitive methodology that has the capability of resolving and identifying hundreds of small molecules. In this application note, a wide range of target molecules were covered by using two analytical methods; volatile, aroma-related compounds were directly measured by head-space injection, whereas other hydrophilic metabolites were analysed after derivatization by MSTFA.

The power of this methodology was demonstrated through the analysis of Japanese sake. Japanese sake brands are commonly classified by their manufacturing process and grade. Metabolomic profiling successfully resolved the sake brands in accordance with their classes, while at the same time identifying the compounds that are attributed to each class.

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