Page 41 - Application Notebook - Solution for Food Development

LAAN-A-MS-E037

Application Gas Chromatography Mass Spectrometry

News Investigating Food Quality Evaluation: Complete Analysis

of Aroma Compounds and Metabolites in Food
No.M271

There are a wide variety of methods of ensuring food n Analytical Conditions
quality evaluation, and which method is used depends Table 1 Analytical Conditions for Aroma Compound Analysis
on the food type and purpose of examination. An
evaluation method widely implemented in recent years Headspace sampler : HS-20
has been to analyze all various compounds present in Triple quadrupole gas chromatograph mass spectrometer
food, then to use multivariate analysis to find trends in : GCMS-TQ8040
these compounds that can be linked to food quality.
Much research is being conducted into the HS
measurement of all aroma compounds and metabolites Mode : Trap
present in food, using these results as an indicator of Trap Tube : Tenax GR
: 5
Number of Multi-Injections
food qualities such as flavor, functionality, and Oven Temperature : 70 °C
deterioration. Sample Line Temperature : 150 °C
This Application News presents the results of an Transfer Line Temperature : 150 °C
experiment that set out to measure aroma compounds Vial Pressurization Gas Pressure : 100 kPa
and metabolites present in sake, and investigated which Vial Warming Time : 10 min
of these compounds could be used to distinguish Vial Pressurization Time : 2 min
between different sake types. Three commercially Pressurization Equalization Time : 0.1 min
available sakes, including a normal quality sake (futsu- Loading Time : 1 min
shu), a sake made with rice and malted rice (junmai- Loading Equalization Time : 0.1 min
shu), and sake made with the rice polished to at least Injection Time : 2 min
50 % (daiginjo-shu), were analyzed for aroma Needle Flush Time : 5 min
compounds and metabolites. The main compounds Sample Charged Volume : 1 mL
found in these sakes were then identified and analyzed
further. We were able to clearly separate a pattern of GC
detected compounds in these three types of sake. Column : HP-INNOWax
(60 m × 0.25 mm I.D., 0.25 µm)
Combining this method of quality control with Carrier Gas : He
conventional methods such as sensory evaluation will Control Mode : Linear velocity (25.5 cm/sec)
allow for the collection of more precise and revealing Injection Method : Split
quality control data. Split Ratio : 3
Oven Temperature : From 40 °C (5 min) by (3 °C/min)
to 240 °C (15 min)
1. Analysis of Aroma Compounds
MS (EI Method)
n Sample Ion Source Temperature : 200 °C
Three sakes of different brands were obtained as Interface Temperature : 200 °C
samples. Tuning Mode : Standard
To these sakes were added ultrapure water and Measurement Mode : Scan (m/z 35 to 350)
1 mg/mL of an aqueous solution of 3-octanol to prepare Event Time : 0.3 seconds
samples that contained 10 % ethanol and 0.5 mg/L of
3-octanol. From each sample prepared in this manner
was taken 1 mL, which was added to a headspace
sampler vial, to which was added 0.5 g of sodium
chloride. The samples were confirmed to be saturated
with sodium chloride. These vials were then inserted
into a headspace sampler and used for analysis.