Abstract − Analytical Sciences, 26(3), 379 (2010).
Electrospray Ionization–Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization
Hiroshi MORIWAKI, Ayaka HAGIWARA, Midori TAKASAKI, Fuminori IZUMI, Arata WATANABE, Ryo SHIMIZU, Natsuko KURIBAYASHI, Yui TOTANI, and Yuka SUZUKI
Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology, 3-15-1 Tokida, Ueda 386-8567, Japan
A rapid method for the characterization of sake by measuring the ratio of the peak intensities of taste components in sake, using electrospray ionization/mass spectrometry (ESI/MS) has been developed. Twenty-six different kinds of sake samples were collected and analyzed by ESI/MS. The ESI/MS ion peaks were assigned to amino acids, organic acids, and sugars. Principal component analysis was performed using the respective peak intensities obtained by ESI/MS measurements. As a result, the cumulative proportion of the two first principal components was over 70%, and these components could be used for the characterization of sake.
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