Page 3 - Shimadzu Journal vol.3 Issue2

CONTENTS

Featuring Food Development

Insight from Customer
Dr. Sastia Prama Putri and Professor Eiichiro Fukusaki from Osaka University 30
We interviewed Dr. Sastia Prama Putri, a specially-appointed Assistant Professor in the Department of Biotechnology,
Graduate School of Engineering, Osaka University, Japan, and Professor Eiichiro Fukusaki, a leading expert in food
metabolomics, about the collaborative research between Osaka University and the Indonesian Research Institute, which
began in 2011. One of the significant results was discovering the discriminant marker of the Indonesian Kopi Luwak.

Metabolomics
Application of GC/MS and GC/FID-based metabolomics for authentication 33
of Asian palm civet coffee (Kopi Luwak)
Research on the development of a robust method for authentication of Kopi Luwak is urgently needed, particularly to
prevent fraud in the market. Twenty-one coffee samples of three cultivation areas were first analyzed by GC-Q/MS. We
further established a rapid, reliable and cost-effective analysis employing a universal detector, GC coupled with flame
ionization detector (FID) for discrimination analysis of 37 commercial and non-commercial coffee beans extracts. Our study
demonstrated that GC/FID-based metabolite fingerprinting can be effectively actualized as an alternative method for coffee
authenticity screening in industries.

Flavor Release Evaluation
Development of GC-MS analysis methods for essential oil distributed nonuniformly in foods 42
The quality control of aroma in spices and herbs is essential for the development of food products in companies
dealing with spices and herbs. In this study, we focus on essential oils localized in foods, which affect their flavor.
Furthermore, the possibility of chemical analysis for improving good flavor is examined.

Shimadzu Selection 47
These articles were selected by Shimadzu for this issue. They are from application notes, technical reports, and
Shimadzu Review relating to food development and feature a variety of instruments we produce. Cutting-edge
technologies are also included.

Flavor Release Evaluation
Flavor release evaluation kit can be used as a tool in food development 49
for evaluating flavors released during chewing
The perceived taste of food is related to both the flavor of the food and as well as the texture. The human mouth is able to
ascertain and describe food texture in terms of hardness, adhesiveness, cohesiveness, brittleness, elasticity, gumminess, and
chewiness. A new tool has been developed to evaluate the subjective texture of a food product and simultaneously collect
aromatic compounds that are released during chewing.

Topics
Shimadzu Establishes Subsidiary in Malaysia 52
Shimadzu Corporation has established Shimadzu Malaysia Sdn Bhd, an indirectly-owned subsidiary, to further
strengthen its capabilities in the India subcontinent and ASEAN region, areas that have shown remarkable economic
growth in recent years and are projected to continue growing in the future.

Topics
Shimadzu Nexera UC Recognized at Pittcon 2015 with Editors’ Gold Award 53
Shimadzu Corporation announced that its fully automated supercritical fluidic chromatography-based Nexera Unified
Chromatography system (Nexera UC) received the Pittcon Editors' Gold award at the 2015 Pittsburgh Conference on
Analytical Chemistry and Applied Spectroscopy (Pittcon) held in New Orleans, LA between March 8th and 12th.

Topics
Opening of the Osaka University and Shimadzu Analytical Innovation Research Laboratory 54
Shimadzu Corporation and Osaka University have inaugurated the Osaka University and Shimadzu Analytical
Innovation Research Laboratory (mentor professor: Eiichiro Fukusaki) at the Graduate School of Engineering, Osaka
University, and have initiated full-scale research activities.

New Products
RF-6000, ECD-2010 Exceed, UV-1280, PPSQ-31B/33B (Protein Sequencer) 55