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.

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Different breweries require or want various types of analytical instruments, requirements often based on such factors as a brewery’s size, output, and the ingredients used.

For startup breweries, one of the most economic and essential pieces of analytical instrumentation is the UV-Visible spectrophotometer. A brewing chemist will use this to measure color, bitterness, diacetyl, free amino nitrogen (FAN), iron, total polyphenols, triobarbituric acid index (TBI), protein, aldehydes, beta-glucan, copper, total sulfur dioxide, and total carbohydrates.

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The addition of a Gas Chromatograph (GC) with a flame ionization detector allows measuring the alcohol concentration. Add a headspace to the GC to measure diacetyl (2,3-Butanedione) and 2,3-Pentanedione, which are vicinal diketones (VDKs) giving a buttery flavor. Measuring VDKs is important for knowing how long the fermentation tanks are holding product before the brewing process is complete, a key return on investment (ROI) when considering an instrument purchase. The headspace GC can also measure flavors like the esters ethyl acetate (pear flavor) and isoamyl acetate (banana flavor) and aldehydes like acetaldehyde (green apple flavor).

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As a brewery expands, the addition of an HPLC, incorporating different detectors, can offer important analyses. These detectors, and their purposes, include:

Refractive Index Detector - Measuring the carbohydrates. UV Detector - Measuring the individual iso-alpha acids. Electroconductive detector - measuring organic acids such as phosphoric, citric, malic, lactic, formic, acetic, and carbonic acid. Fluorescence detector - measuring individual amino acids

For a large-scale brewing lab, the addition of mass spectrometry instruments, such as GC-MS, GC-MS/MS, LC-MS, LC-MS/MS, and ICP-MS, will provide brewers with a treasure of information, from brewing to troubleshooting. For example:

LC-MS/MS may be used for the analysis of mycotoxins, metabolomics, and the full complement of amino acids. GC-MS/MS for testing for cancer-causing N-nitrosamines. ICP and ICP-MS for the measurement of inorganic minerals, nutrients, and contaminates.

Regardless of your brewery’s size or analysis requirements, Shimadzu can provide you with robust, reliable instrumentation to meet both your current and future needs as your business grows and your requirements changes.


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