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

Hiroshi MORIWAKI; Ayaka HAGIWARA; Midori TAKASAKI; Fuminori IZUMI; Arata WATANABE; Ryo SHIMIZU; Natsuko KURIBAYASHI; Yui TOTANI; Yuka SUZUKI

doi:10.2116/analsci.26.379

Notes

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

Hiroshi MORIWAKI, Ayaka HAGIWARA, Midori TAKASAKI, Fuminori IZUMI, Arata WATANABE, Ryo SHIMIZU, Natsuko KURIBAYASHI, Yui TOTANI, Yuka SUZUKI

Author information

Hiroshi MORIWAKI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Ayaka HAGIWARA
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Midori TAKASAKI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Fuminori IZUMI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Arata WATANABE
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Ryo SHIMIZU
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Natsuko KURIBAYASHI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Yui TOTANI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology
Yuka SUZUKI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology

JOURNAL FREE ACCESS

2010 Volume 26 Issue 3 Pages 379-382

DOI https://doi.org/10.2116/analsci.26.379

Details

Abstract

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.

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