Analytical Instrument Documents

In this MSTips, we report a case study of analysis using the AI library including in silico pyrolyzates equipped with msFineAnalysis AI ver. 2.

Using a Poropare™, we investigated MSI measurement of components inside strawberries, which are generally challenging to make tissue sections for mass imaging. Although the transfer plate has a large uneven structure due to the transfer function, it was found that by combining it with the SpiralTOF™-plus3.0, which has a long flight distance, mass imaging with high resolution and high mass accuracy is possible even in the low molecular weight region.

In this study, we tried to simultaneously analyze TBBPA, Phthalate esters and DecaBDE by TD-GC-MS method using the JMS-Q1600GC UltraQuad™ SQ-Zeta.

In this MSTips, we report on the measurement of aroma components in red wine using GC-O-TOFMS with headspace solid-phase microextraction (HS-SPME), along with the analysis results obtained using msFineAnalysis AI.

In this study, we investigated the visualization of information obtained from high-resolution MALDI-TOFMS measurements of polymer fractions collected via reversed-phase LC, using Kendrick Mass Defect (KMD) plots. The analysis focused on the following two aspects: (1) Comparison of KMD plots before and after fractionation, and (2) Effect of different fractionation intervals (30 second / 15 second) on the visualization in KMD plots.

The two-stage thermal desorption system provides high analytical sensitivity. These methods are used in a wide range of fields such as food, fibers, plastics and wood products because of their ability to collect volatile compounds efficiently (MSTips No. 435, 436, 459). In this report, we show the useful analysis results of soy meat aroma compounds using this method.

One of the challenges of plant-based meat alternatives is replicating the flavor of animal-based meat, and aroma plays a significant role in that flavor. In particular, reducing the beany odor is a challenge in soy-based meat products, and it is important to identify the trace compounds responsible for this odor in the aroma components of the samples. Thermal desorption (TD)-GC-MS is an analytical method used for analyzing food aroma components. Although the method enables highly sensitive and comprehensive analysis of aroma compounds in samples, searching for specific target compounds among the many detected components can be time-consuming.

Pyrazines are known as key aroma compounds that characterize the roasted aroma of Hojicha, and in recent years, they have attracted attention for their potential health benefits. Thermal desorption (TD)-GC-MS is an analytical method used for analyzing food aroma components. Although the method enables highly sensitive and comprehensive analysis of aroma compounds in samples, searching for specific target compounds among the many detected components can be time-consuming.

In this study, we report a comparative analysis of dioxin analysis by hydrogen carrier gas with helium carrier gas using GC/MS/MS “JMS-TQ4000GC UltraQuad™ TQ” (Figure 1).

We measured commercially available Japanese curry roux, which is composed of various ingredients and extracts, such as spices, meat, and vegetables, and is thought to have a complex aroma component. Volatile components extracted by headspace solid phase microextraction (HS-SPME) were measured using GCxGC-TOFMS, and the results of analysis using msFineAnalysis AI are reported.