Blind-Tasting of Japanese Sake by LC-MS/MS Assay

This application note demonstrates an analytical workflow and data processing algorithm for metabolic profiling of Japanese sake using LC-MS/MS assay. Japanese sake is graded based on quality, and the different product methods that produce each one can be determined based on amino acid profile. Each grade contains different compounds that can be revealed by metabolic profiling that can synergistically form specific tastes.