227. Classification of beer types using metabolic profiling

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.

Analytical
Supplier Poster

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.