Differential analysis of two soy sauces using unique software
Purpose
Using the Helium gas-free ion source ChemZo, we tried to differentiate the aroma components of two types of soy sauce.
Methods
| Ion source | ChemZo (BioChromato) |
| Mass Spectrometer | compact QTOF (Bruker) |
| Measurement Method | 50 µL of soy sauce samples (A and B) were placed in a large pot, and mass spectrometry (MS) measurements were taken while gradually heating from room temperature to 100°C. |
| Data Processing | A and B were compared using Spectra Scope’s IDS (Intelligent Data Subtraction). For the components that differed, structural estimation was performed by compositional analysis. |
Results
Fig. 1 shows the TICs at the time of measurement. Although it is not possible to determine which component is more abundant in each of A and B just by comparing the TICs, the IDS Score shows six components that are specifically included in each of A and B. Negative (red) and positive (blue) IDS Score values indicate the abundance in A and B, respectively (Fig. 3). m/z=141.0545 was estimated to be C7H8O3 Furfuryl acetate by composition analysis.
