Aroma Component Analysis of Japanese Sake by GC-FID Using a Diacetyl Derivatizing Reagent

Introduction

The food industry widely employs evaluation using analytical instruments for new product developments and quality assurance. In the brewing industry, aroma component analysis is highly important due to the strong effects on product quality. Regarding aroma components in brewed Japanese sake, the conventional analysis method uses a gas chromatograph combined with a headspace sampler. By combining this method with a high-sensitivity detector, detection of aroma components in low concentrations is possible. However, such a system is expensive and sample preparation calls for an experienced analyst. In this article, we introduce an example analysis of aroma components in Japanese sake with a simple GC system configuration using a simplified pretreatment method which employs a derivatizing reagent manufactured by Shinwa Chemical Industries.

October 16, 2017 GMT