Food / Plant
Instrumental analysis is mainly conducted for quality control and research and development purposes in food analysis.
Quality control includes foreign material analysis, bacteria contamination test, agrichemical contaminationtest, and analysis of food content elements.
These analyses are performed for quality control at food factories and for addressing complaints, and exporting/importing.
For research and development activities for food, qualitative and quantitative analyses of components that contribute to human perception of taste and aroma are conducted as analyses to pursue tastefulness. Analyzing physical factors, such as texture, are also analyzed. Further, for the development of healthier food, the antioxidant capacity may be checked further.
Here, we introduce the food analysis examples using JEOL products, and analysis examples of plants that are closely related to food.
Application Notes
YOKOGUSHI (Food General)
Analysis of aroma component / off-flavor
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Fragrance Applications Notebook
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Differential analysis of coffee aroma compounds using HS GC-QMS and msFineAnalysis iQ
MSTips No. 363
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Hamburger Aroma Components Analysis Using Microchamber and Thermal Desorption GC-MS
MSTips No. 485
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msFineAnalysis iQ Ver.2 Target Analysis Example I
Rapid Analysis of Food Aroma ComponentsMSTips No. 486
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Qualitative Analysis of Peach Juice by using HS-SPME-GC-QMS
MSTips No. 488
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Analysis of aroma components in Japanese sake by HS-SPME-GC-TOFMS
MSTips No. 465
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Comparison of aromatic compounds in two different red wines by using GC-High resolution TOFMS with the integrated data analysis of msFineAnalysis AI
MSTips No. 449
Texture / Morphology Observation
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Cross Sections of Noodles Observed at Various Cooling Temperatures
SM065
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Observation Examples of Processed Foods
SM064
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Observation of Bread Yeast with Cryo-SEM
SM063
Component Analysis
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Peptide Analysis using Field Desorption (FD) of JMS-T2000GC AccuTOF™ GC-Alpha
MSTips No. 445
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Qualitative Analysis of Chemical Components in an Herbal Medicine
MS Tips No. 433
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Qualitative Analysis of Grated Daikon Radish by using HS-SPME-GC-QMS and msFineAnalysis iQ
MSTips No. 439
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Differential Analysis of Chocolates with Different Cacao Content by using a HS-SPME-GC-QMS and msFineAnalysis iQ
MSTips No. 438
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Analysis of Additives in Commercial Antibacterial Sheets by Combination of Thermal Desorption GC/EI and PI and msFineAnalysis iQ
MSTips No. 387
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Non-Targeted Analysis of Metabolites in Sake by using Gas Chromatograph - Time-of-Flight Mass Spectrometer (GC-TOFMS)
MSTips No. 467
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Structure Analysis of Unknown Compound in Lemon Juice by SPME-GC-TOFMS and msFineAnalysis AI
MSTips No. 453
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Structural analysis of phospholipids in egg yolk using JMS-S3000 "SpiralTOF™" with TOF-TOF option
MSTips No. 185
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Application of qNMR. Part 2:Quantification of carminic acid in cochineal extract
NM100007E
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Application of qNMR. Part 3:Quantification of quercetin in Tartary buckwheat
NM100008
Residual Pesticides
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Study on higher sensitivity for analysis of pesticide residues in foods by using GC-MS/MS (1)
MSTips No. 413
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Study on higher sensitivity for analysis of pesticide residues in foods by using GC-MS/MS (2)
MSTips No. 414
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Study on higher sensitivity for analysis of pesticide residues in foods by using GC-MS/MS (3)
MSTips No. 415
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Simultaneous analysis of pesticide residues by GC-MS/MS method using Hydrogen carrier gas
MSTips No. 394
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Improving efficiency in drinking water analysis by high-end GC-QMS ~ Scan quantification of VOCs, 2-MIB&Geosmin, haloacetic acids, formaldehyde, Phenol by double column connection ~
MSTips No. 346
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Qualitative analysis of pyrazole pesticides in tea leaf by using FastGC-HRTOFMS
MS Tips No.147
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Quantitative analysis of pyrazole pesticides in tea leaf by using FastGC-HRTOFMS
MS Tips No.148
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