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[Analysis Case] Analysis of Amino Acids and Dipeptides in Fermented Foods

[Analysis Case] Analysis of Amino Acids and Dipeptides in Fermented Foods

It is possible to visualize amino acids and dipeptides with distinct characteristics for each raw material!

Amino acids related to the taste and umami of food are widely known. Additionally, "dipeptides," which consist of two amino acids, possess different physical and functional properties compared to amino acids and have recently attracted attention as functional components in fermented foods such as soy sauce and miso. At Kaneka Techno Research, we can conduct highly accurate analysis and evaluation using liquid chromatography-time-of-flight mass spectrometry (LC-TOFMS) and a library of amino acids and dipeptides (approximately 400 types). Here, we present an analysis case of amino acids and dipeptides in commercially available miso. [Case Overview] ■ Analysis Samples: Commercially available miso (3 types of soybean miso, 5 types of barley miso, 3 types of rice miso, totaling 11 types) ■ Analysis Equipment: SCIEX Triple TOF6600 (LC-TOFMS) *For more details, please refer to the PDF document or feel free to contact us.

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[Analysis Case] Analysis of Triglycerides in Edible Oils (LC-TOFMS)

[Analysis Case] Analysis of Triglycerides in Edible Oils (LC-TOFMS)

It is possible to estimate the structure and fatty acid composition of triglycerides!

One of the important components among the nutrients in food is lipids, and over 90% of the lipids contained in edible oils are composed of triglycerides (TG). TG has a structure where three molecules of fatty acids are esterified to glycerol. In recent years, due to increasing health awareness, omega-3 fatty acids (such as alpha-linolenic acid) and medium-chain fatty acids have also gained attention as components of TG. However, to clarify the structure of TG, structural analysis through mass spectrometry and analysis of the constituent fatty acids are necessary. Liquid chromatography-time-of-flight mass spectrometry (LC-TOFMS) is effective for the analysis of these TGs, and the structure and constituent fatty acids of TG can be estimated from the MS spectrum and MS/MS spectrum. Here, we present examples of analyses of commercially available edible oils. ■ Analysis Samples Five types of commercially available edible oils (rapeseed oil, sesame oil, olive oil, flaxseed oil, MCT oil) ■ Analysis Equipment SCIEX Triple TOF6600 (LC-TOFMS) ■ Analysis Method After dissolving the sample in tetrahydrofuran (THF), it was appropriately diluted with methanol for LC-TOFMS analysis. ■ Analysis Results For details, please refer to the PDF document.

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[Analysis Case] Real-time Aroma Analysis of Coffee (SIFT-MS)

[Analysis Case] Real-time Aroma Analysis of Coffee (SIFT-MS)

This paper presents a case study evaluating the orthonasal and retronasal aromas of coffee using SIFT-MS.

[Analysis Sample] Commercial drip coffee [Analysis Device] SIFT-MS: Manufactured by Syft [Analysis Results] Using SIFT-MS, we measured the orthonasal aroma and retronasal aroma of coffee. The results of quantifying two representative aroma components of coffee, Phenol and Pyridine, are shown in Figures 1 and 2. In the orthonasal aroma analysis, we were able to capture the emergence of Phenol and Pyridine immediately after brewing. The average concentrations of each component over approximately 100 seconds from the start of brewing were 62 ppb for Phenol and 152 ppb for Pyridine. In the retronasal aroma analysis, both components showed the highest values immediately after swallowing, with average concentrations in the exhaled breath right after swallowing being 1.7 ppb for Phenol and 7.7 ppb for Pyridine. Additionally, although the concentrations of each component decreased over approximately 150 seconds after swallowing, we were able to capture the lingering aroma. [Summary] Real-time analysis using SIFT-MS allows us to capture the components related to the aroma release from beverages such as coffee and the aftertaste following consumption. Furthermore, quantification of aroma components in the ppb range is possible.

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