Page 16 - Shimadzu Journal vol.7 Issue2

These article were selected by Shimadzu. Relating food analysis and development, they are from posters
Shimadzu presented at ASMS 2019 and from application notes. They feature a variety of instruments we produce
Selection and include cutting-edge technologies. Please obtain the articles of your interest through the links on
the titles.

Selection 1 Food QAQC
Classification and Visualization of Beer Quality Using GC-MS and GC-FID
In this poster, by metabolomics profiling using GC-MS and GC-FID, we introduce a new approach towards classification and
visualization of beer quality to identify how specific components influence taste from plant to plant.

Selection 2 Food Safety
LC-MS/MS Method for Sensitive Detection and Quantitation of 8 Water-Soluble vitamins in Infant
Milk Powder
Here, we present a LC-MS/MS method for simultaneous determination of 8 water-soluble B vitamins in infant formula with 5
isotope labelled internal standards, with a simple sample extraction procedure.

Selection 3 Food QAQC
Discrimination of Soybean Oil and Olive Oil by Benchtop Linear MALDI-TOF
In this study, we attempt to analyze edible oil using a novel benchtop linear MALDI-TOF. The result showed that soybean oil and
olive oil were distinguished successfully, which indicates that benchtop linear MALDI-TOF can be used for edible oil analysis.

Selection 4 Food Safety
Off-flavor System of Shimadzu Analyzes the Odor Components in Edible Oil
The edible oil will produce different odors during the production or storage process, and it directly affects the flavor quality and
edible value of the food. In this poster, a simple and fast method of analyzing 150 kinds of odor substances was established for
rapid screening of odor components in edible oil with GCMS-TQ8040.

Selection 5 Food Fraud
Qualitative and Quantitative Analysis of Pork in Beef Food with LC-MS/MS
Food fraud is a problem on global scale, especially the meat fraud. The ELISA method often results in false positive or false negative
results, and the PCR method is not so accuracy for DNA being prone to degradation. The characteristic peptides multiple reaction
monitoring (MRM) method by LC-MS/MS is a good choice for the qualitative and quantitative analysis of meat authentication.

Selection 6 Food Safety
Analysis of Odor Components in Fish by Shimadzu Off-Flavor System
In this paper, the Shimadzu GCMS-TQ8050 triple quadrupole GC/MS and AOC-6000 multi-function autosampler were combined
with the Off-flavor database to determine the odor components in three kinds of fish meat.

52