Food Metabolomics Analysis of Curry Using LC/MS/MS

We introduce an example of food metabolomics, which has gained increasing attention in recent years, where we examined the changes observed when different ingredients were used in curries made in several households, and when a curry was left overnight, by comprehensively analyzing the hydrophilic components of the sauce using a high-speed liquid chromatograph mass spectrometer (LC/MS/MS) and conducting verification through multivariate analysis. With the combination of the LCMS-8060 and multivariate analysis, we found that the features of each household or maturing of the curry does not necessarily make the curry tastier as a result of elution of components within the ingredients into the sauce.