Qualitative Analysis of Grated Daikon Radish by using HS-SPME-GC-QMS and msFineAnalysis iQ
Introduction
Food flavor components are known to be an important element of good taste, and off-flavor components, such as rancid odors, are also an important element of food quality. Gas chromatograph mass spectrometer (GC-MS) is often used to analyze these food flavor components due to the high volatility of flavor components and the complex composition of many components.
In qualitative analysis using GC-MS, compound identification is commonly performed by library search using commercially available electron ionization (EI) mass spectral database (DB) like NIST DB. However, if qualitative analysis is performed using only the similarity with the DB spectrum as an index, several significant candidates may be obtained depending on the compound, or erroneous candidates may be selected as the identification result. In such cases, confirmation of molecular ions by the soft ionization (SI) such as the photoionization (PI) is effective. In 2021, we released msFineAnalysis iQ, an integrated qualitative analysis software that automatically combines the analysis results of EI and SI methods measured by GC-QMS. msFineAnalysis iQ also has two sample comparison (differential analysis) function, which can extract characteristic and common components between samples. In this function, if data for EI is measured with n=3 or n=5, a difference analysis with statistical reproducibility can be performed. However, a difference analysis based on a simple intensity comparison can also be performed for n=1 data.
Therefore, in this MSTips, we report the comparison result of “grated daikon radish” and “diced daikon radish” (n=1 each) using msFineAnalysis iQ.