AI Article Synopsis

  • Researchers created a new method using graphite carbon black (GCB) combined with laser desorption ionization mass spectrometry (LDI-MS) to analyze taste and odor compounds in food.
  • They tested this method on various soy sauces and successfully differentiated products based on their country of origin (Japan, China, India) without complicated sample preparation.
  • The analysis provided clear chemical patterns and distinct mass spectrometry peaks that correlated with the quantity of compounds in the soy sauces, establishing GCB-LDI-MS as an efficient tool for food quality assessment.

Article Abstract

In a previous study, we developed a novel analytical method to directly and simultaneously detect taste- and odor-active compounds using graphite carbon black (GCB)-assisted laser desorption ionization mass spectrometry (LDI-MS). In this study, we aimed to evaluate food quality using a variety of soy sauces using the method to discriminate each product. Graphite carbon black-laser desorption ionization-mass spectrometry allowed the provision of hundreds of MS peaks derived from soy sauces in both positive and negative modes without any tedious sample pretreatments. Principal component analysis using the obtained MS peaks clearly distinguished three soy sauce products based on the manufacturing countries (Japan, China, and India). Moreover, this method identified distinct MS peaks for discrimination, which significantly correlated with their quantitative amounts in the products. Thus, GCB-LDI-MS analysis was established as a simple and rapid technique for food analysis, illustrating the chemical patterns of food products.

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http://dx.doi.org/10.1093/bbb/zbae034DOI Listing

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