Analysis of Characteristics of Daiginjo-shu According to the Type of Yeast Strain and Rice Cultivar by GC/MS-based Metabolomics Technology

Abstract

Gas chromatography/mass spectrometry（GC/MS）-based metabolomics technology is a useful tool for comprehensive profiling of low-molecular-weight hydrophilic compounds in various samples. In this study, we examined whether the characteristics of sake according to the type of yeast strain and rice cultivar could be clarified by this technology.　We analyzed hydrophilic compounds in 15 Daiginjo-shu samples by GC/MS. As a result, we detected 80 peaks from the chromatogram data of sake, and 51 compounds were identified among them. By multivariate analysis, such as principal component analysis（PCA）and partial least square-discriminant analysis（PLS-DA）, we were able to clarify the differences among component profiles of sake by yeast strain and rice cultivar.