Widely-targeted Metabolomic profiling for wines by LC-MS/MS and GC-MS/MS measurement

Sensory tests have generally been performed on the flavor and taste of foods as an approach to quantitatively evaluate food quality. Recently metabolome technique is also expected to find out the components contributing significantly to food flavor and taste. Here we report simultaneous analysis for four types of wine by LC-MS/MS or GC-MS/MS measurement and statistical analysis for the acquired data.