Investigation into Quality Evaluation Methods Involving Total Analysis of Metabolites in Beer

Introduction

Although quality evaluation methods for food products vary greatly depending on the food type and investigative objectives, nowadays evaluations that examine food trends are widely conducted by performing total analysis followed by multivariate analysis on the components contained in the target food. In Application News No. M271, total analysis was performed on the aroma components and metabolites of Japanese rice wines using GC/MS followed by multivariate analysis of the obtained data in order to evaluate the quality of the rice wines. In this article, metabolites contained in samples of different brands of beer are measured to investigate whether differences between brands of beer can be identified. Furthermore, since differences in taste among factories and production lots of alcoholic beverages such as beer are known to occur, this article also explores whether the differences in production factories and production lots can be identified within samples of the same brands of beer.

August 8, 2019 GMT