Yusuke Takemori (1),
Shuichi Kawana (1), Tsuyoshi Nakanishi (1), Clifford Robert (2), Takero
Sakai (1), Yuichi Yotsuyanagi (1); (1) Shimadzu Corporation, Kyoto
, Japan; (2) Shimadzu Scientific Instruments Inc., U.S.A.
Nowadays, “forecast of taste” or “visualization of food additional
values” have been gaining momentum in the food industry, which is
conducted using analytical equipment and metabolomics profiling in many
cases. Five beers (lager beer, lager beer containing rice, ale beer,
low-malt beer, and non-alcoholic beer) were analyzed for classification.
Shimadzu GC-MS/MS and LC-MS/MS were used for the analysis of
hydrophilic metabolites in the beers that could strongly affect taste.
We confirmed that beers could be classified from our work.
Yusuke Takemori received an M.E. degree in material science from
Nara Institute of Science and Technology. He has been working for
Shimadzu Corporation in the Marketing Department. He has worked on the
marketing of gas chromatography and the food industry.