Food Metabolomics Analysis of Deterioration Characteristics of Alcoholic Drinks Using LC/MS/MS

Introduction

Recently, metabolomics technology has become a hot topic due to its ability to comprehensively analyze in vivo metabolites. Food metabolomics has grown out of this technology allowing its application to food products. Conventionally, sensory analysis conducted by human assessors to evaluate flavors, aroma, deliciousness, grades, etc. has been the main method used in food evaluation. Food metabolomics is used to more scientifically “evaluate/predict the quality” of food and “explore functional ingredients” by comprehensively analyzing the metabolites in food and comparing the findings against those from evaluations conducted by humans such as sensory analysis. This report describes an analysis method used to determine the deterioration characteristics of foods based on food metabolomics. The samples, commercially available Japanese rice wine (sake) and white wine, were stored under adverse conditions and then separated by high performance liquid chromatography mass spectrometry (LC/MS/MS), followed by multivariate analysis, to comprehensively investigate the changes in hydrophilic metabolites, including amino acids, organic acids, nucleosides, and nucleotides.

November 20, 2019 GMT