Analysis of aroma components in Japanese sake by HS-SPME-GC-TOFMS
Introduction
Japanese sake is an alcoholic drink brewed from rice, koji, and water with Japanese traditional manufacturing method. The taste and aroma of sake depend on the raw materials and manufacturing method. For example, honjozo-sake has a mild flavor, and ginjo-sake has a fragrant and fruity flavor. In this MSTips, we measured and compared the aroma components in sake samples. A HeadSpace-Solid Phase MicroExtraction-Gas Chromatography-Time-Of-Flight Mass Spectrometry (HS-SPME-GC-TOFMS) was used for measurement. In HS-SPME, a sample is sealed in a headspace vial, and the SPME fiber is exposed to its gas phase to adsorb volatile components. Highly sensitive analysis is possible by easily extracting and concentrating volatile components. In addition to this HS-SPME, the GC pretreatment autosampler HT2850T (HTA S.R.L.) can also handle liquid injection and HS-gastight syringe injection by replacing the syringe attachment. JMS-T2000GC and msFineAnalysis AI, which are effective for compounds not registered in NIST database, were used as GC-TOFMS and analysis software.