Page 10 - Food&Beverages-Food Development

Fats and Oils Bitter and Astringent Components (Functional Components)

With meats and fish, in addition to being gustatory and oils, differ depending on the type of fatty acids derived The bitterness and astringency of coffee and tea, and the and metabolic stimulation effects.
components, fats and oils, which are components of adipose from the raw ingredients, and desaturation and oxidation. In bitterness of beer, chocolate, and edible wild plants are Analytical instruments such as liquid chromatographs are used
tissue, and do not have an intrinsic chemical flavor, elicit developing more delicious food products, it is important to fully indispensable elements of the deliciousness of food products. in the field of food development as analysis methods for the
deliciousness by imparting a mellow taste. In addition, fats and grasp the content and chemical properties of these fats and oils. Polyphenols, alkaloids and other compounds are known to be various gustatory components and functional components in
oils give a crispy texture to foods, and create a creamy texture Gas chromatographs, infrared spectrophotometers and other bitter and astringent components. These compounds are also food products.
by incorporating air in the form of tiny bubbles, so they play an analytical instruments are used in the field of food development widely known to be functional components, with antioxidant
important role in the physical structure of food products. as tools for the analysis of fats and oils.
The characteristics of triacylglycerol, the main component in fats

Ultra High Performance Liquid Chromatograph Food Texture
Nexera X2
Gas Chromatograph
Nexis GC-2030
Food Texture
Analysis of Fatty Acids in Fish Oil
In addition to bolstering deliciousness, components of fatty acids High Performance Liquid Chromatograph (HPLC)
contained in fish, such as EPA and DHA, are known for their
functionality. This instrument measures the amount of various components in samples.
This example shows the analysis of fatty acid methyl esters in fish The components in the sample are separated, and then quantified.
oil. It was confirmed that various fatty acids could be detected It is very versatile, and is widely used for analysis in the food sector. In
with high separation. addition to instrument configurations suited to the sample and
application, our lineup features models aimed at high-speed analysis.

Analysis of Chlorogenic Acid in Coffee
1=
C 18
C 16
Chlorogenic acid is one of the many bitter and astringent components in coffee.
It is a polyphenol compound widely distributed amidst the higher plants. In 200 ■Peaks
Gas Chromatograph C 20 1= C 20 5= 1= addition, recently, its antioxidant capabilities have become a focus of interest, 1. Chlorogenic Acid
1= C 22
C 16 1= 6= and a variety of related research is being pursued.
This analytical instrument measures the content of various components 2= 4= C 24 + C 22 2 2. Caffeine
C 14 C 18 C 18 C 18 This example shows the analysis of chlorogenic acid in commercially available
in samples. The components in the sample are separated, and then C 18 3= C 20 4= C 22 5=
qualified and quantified. 0.0 2.0 4.0 6.0 8.0 10.0 12.0 14.0 16.0 18.0 20.0 22.0 24.0 26.0 28.0 30.0 32.0 34.0 36.0 38.0 instant coffee. It was confirmed that trace amounts of chlorogenic acid can be mAU 100
It is capable of high-sensitivity trace quantity analysis, and is widely used (min) specifically detected. 1 Components of Deliciousness
in the fields of food development and quality control.
Source: Shimadzu Application News No. L306. 0
0 5 10 15
min
Fourier Transform Infrared Spectrophotometer
Components of Deliciousness
IRTracer-100 Analysis of Fatty Acids in Red Wine Analysis of Catechins in Green Tea
Catechins are widely known as astringent components. mAU
Food products consist of mixtures of a variety of compounds. At the same time, many research reports have highlighted their ability to lower 3 ■Peaks
Accordingly, combining various analysis methods is an effective body fat and cholesterol in the blood, and their antioxidant and 1. Gallic Acid 8. Gallocatechin Gallate
approach to the analysis of components. cancer-preventing effects. These functional properties are also a focus of 7 2. Gallocatechin 9. Epigallocatechin 3-(4” -O -methyl)gallate
10. Epigallocatechin 3-(3” -O -methyl)gallate
In this example, red wine is filtered using a membrane filter. The attention. 3. Epigallocatechin 11. Epicatechin Gallate
4. Caffeine
components are then separated by a liquid chromatograph, and This example shows the high-speed simultaneous analysis of 14 catechins in 4 5. Catechin 12. Cafechin Gallate
the separated materials are measured by the infrared commercially available green tea, including methyl catechin, which has been 100 6. Epicatechin 13. Epicatechin 3-(4” -O -methyl)gallate
14. Epicatechin 3-(3” -O -methyl)gallate
7. Epigallocatechin Gallate
spectrophotometer. Using a library search tartaric acid (a fatty reported in the research to have anti-allergy effects. It was confirmed that the 6
acid) was identified. various catechins can be analyzed quickly and with high accuracy.
2
(1) 10 11
5 14
0
Source: Shimadzu Application News No. L376.
% 0.00 0.50 1.00 1.50 2.00 2.50 min
100.00 100.00
Fourier Transform Infrared Spectrophotometer A 88.00 88.00
This instrument mainly performs structural estimations of organic C 76.00 76.00
compounds. When molecules are irradiated with infrared rays, the Odors and Other Items
absorbance of the infrared rays differs depending on the structure of B 64.00 64.00
the molecules. Quantitation and structural estimations of compounds 52.00 52.00
are performed by investigating the absorbance (infrared absorption 40.00 40.00 Analysis of Components in Food Products
spectrum) pattern. 5 - 10 - 15 - 20 - 4000.0 3000.0 2000.0 1500.0 1000.0 500.0 400.0 cm −1
Measurements can be performed with relatively easy pretreatment and The information provided in this brochure is just a fraction of what is available. In addition to the information provided in this catalog, Shimadzu has a wealth of experience
a wide range of samples can be applied. in analyzing components in food products, including gustatory components, and components with functional properties (such as isoflavone, resveratrol, gingerol, flavanone,
Odors and Other Items
and lycopene).
For details, contact your Shimadzu representative.

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