Application of graphite carbon black assisted-laser desorption ionization-mass spectrometry for soy sauce product discrimination

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 so...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2024-05, Vol.88 (6), p.656-664
Main Authors: Tanaka, Mitsuru, Arima, Keishiro, Ide, Haruna, Koshi, Mariko, Ohno, Naoto, Imamura, Miho, Matsui, Toshiro
Format: Article
Language:English
Subjects:
Food Analysis - methods
Graphite - chemistry
Principal Component Analysis
Soot - analysis
Soy Foods - analysis
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization - methods
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Summary: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.
ISSN:1347-6947
1347-6947
DOI:10.1093/bbb/zbae034