msFineAnalysis iQ Ver.2 Target Analysis Example Ⅲ Analysis of Beany Odor Compounds in Soy-Based Meat Products by Microchamber and Thermal Desorption GC-MS
MSTips No. 505
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.
Target Analysis function on the msFineAnalysis iQ is a method for fast and accurate search and evaluation of only the target compounds based on integrated qualitative analysis1) with EI and Soft Ionization (SI) data. In this function, it is necessary to register the CAS RN® or molecular formula (or molecular weight), fragment composition formula of target compounds in the “Target List” in advance. Based on the registered information, each extracted ion chromatogram (EIC) is plotted for EI and SI measurement data and peaks are detected. The molecular ion peak in the mass spectrum, its isotopic pattern, similarity and retention index with the NIST database are confirmed about the detected peak to determine whether it is the target compound. This time, we analyzed the aroma components of soy meat products using the TD-GC-MS and rapidly identified only soybean odor components through Target Analysis.