1P-40 PDF
Amino acid profiling of Japanese sake by LC-MS/MS assay
Sake sommelier serves Japanese sake that suits to customer’s taste or the compatibility with food. Although this work completely relies on their superior sense of taste, analytical technique is expected to provide a rationale for the work. Metabolic profiling is one of the ways to characterize the taste, and it has been reported that amino acid plays especially important role. We developed an analytical workflow and data processing algorithm for metabolic profiling of Japanese sake using LC-MS/MS (MRM) assay. The difference of amino acid profile among various brands of sake is discussed.