Widely targeted metabolomics of hydrophilic compounds in wine using two LC-MS/MS methods: Comparison of different types and producing regions

Recently, increasing attention has been devoted to the metabolomics using mass spectrometer in the food industry. Objective taste evaluation of food products and search for functional ingredients in food products are expected using metabolomics. Wine is an alcoholic beverage made mainly from fermented grape juice. Wine contains compounds derived from grape juice and compounds produced during the fermentation process and these compounds affect the taste and flavor. In this study, we comprehensively analyzed hydrophilic compounds in wines using two LC-MS/MS methods (97 hydrophilic compounds and 23 short chain fatty acids and organic acids) to search compounds that are characteristic of wines that are different grape varieties and producing regions. We also evaluated the newly developed ionization unit.

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Document Number:
ASMS 2020 - MP 421
Product Type:
Liquid Chromatography Mass Spectrometry
ASMS 2020, LCMS, hydrophilic, compounds, wine, metabolomics, Food, Beverages, LCMS-8060
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