[Analysis Case] Simple Qualitative and Quantitative Analysis of Aroma Components in Beverages

We introduce a simple analytical method that combines automatic qualitative analysis using a fragrance component database with SIFT-MS, which can monitor volatile components.

【Analysis Sample】 Lemon Sour (Alcohol Content 3%) 【Analysis Results】 The aroma components in Lemon Sour were analyzed using the Dynamic Headspace (DHS) - GC/MS method (Figure 1), and automatic qualitative analysis was performed using Aroma office 2D. As a result, approximately 120 types of aroma components were found in the Lemon Sour. On the other hand, the sensory evaluation conducted when opening the Lemon Sour resulted in a 'sweet and sour floral scent.' Therefore, four compounds that evoke the quality of this scent were selected from the qualitative results of Aroma office 2D, and the orthonasal aroma (the scent perceived by the nose) of the Lemon Sour was quantified using SIFT-MS. The results are shown in Table 1. Furthermore, the SIFT-MS analysis was able to capture the way these components are released immediately after opening the Lemon Sour.

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