[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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