The Current Issue

　　Vol.3, Issue2-june 2015

　　(http://www.shimadzu.com/an/journal/content_vol3_iss2.html)

　　本期关注食品开发，具体内容有：

　　-就大阪大学与印尼研究所的合作研究项目采访大阪大学的Sastia Prama Putri博士及食品代谢组学领域专家Eiichiro Fukusaki教授。

　　-S&B食品公司的Takehiko Sagawa博士关于调味料及草本植物在质量控制方面的风味释放评估的最新研究。

　　此外，本期还包括一些其他领域的信息以及最新消息和应用。

	[Insight from Customer]Dr. Sastia Prama Putri and Professor Eiichiro Fukusaki from Osaka University (143KB)We interviewed Dr. Sastia Prama Putri, a specially-appointed Assistant Professor in the Department of Biotechnology, Graduate School of Engineering, Osaka University, Japan, and Professor Eiichiro Fukusaki, a leading expert in food metabolomics, about the collaborative research between Osaka University and the Indonesian Research Institute, which began in 2011. One of the significant results was discovering the discriminant marker of the Indonesian Kopi Luwak.
	[Metabolomics]Application of GC/MS and GC/FID-based metabolomics for authentication of Asian palm civet coffee (Kopi Luwak) (502KB)Research on the development of a robust method for authentication of Kopi Luwak is urgently needed, particularly to prevent fraud in the market. Twenty-one coffee samples of three cultivation areas were first analyzed by GC-Q/MS. We further established a rapid, reliable and cost-effective analysis employing a universal detector, GC coupled with flame ionization detector (FID) for discrimination analysis of 37 commercial and non-commercial coffee beans extracts. Our study demonstrated that GC/FID-based metabolite fingerprinting can be effectively actualized as an alternative method for coffee authenticity screening in industries.
	[Flavor Release Evaluation]Development of GC-MS analysis methods for essential oil distributed nonuniformly in foods (342KB)The quality control of aroma in spices and herbs is essential for the development of food products in companies dealing with spices and herbs. In this study, we focus on essential oils localized in foods, which affect their flavor.Furthermore, the possibility of chemical analysis for improving good flavor is examined.
	Shimadzu Selection (102KB)These articles were selected by Shimadzu for this issue. They are from application notes, technical reports, and Shimadzu Review relating to food development and feature a variety of instruments we produce. Cutting-edge technologies are also included.
	[Flavor Release Evaluation]Flavor release evaluation kit can be used as a tool in food development for evaluating flavors released during chewing (205KB)The perceived taste of food is related to both the flavor of the food and as well as the texture. The human mouth is able to ascertain and describe food texture in terms of hardness, adhesiveness, cohesiveness, brittleness, elasticity, gumminess, and chewiness. A new tool has been developed to evaluate the subjective texture of a food product and simultaneously collect aromatic compounds that are released during chewing.
	[Topics]Shimadzu Establishes Subsidiary in Malaysia (67KB)Shimadzu Corporation has established Shimadzu Malaysia Sdn Bhd, an indirectly-owned subsidiary, to further strengthen its capabilities in the India subcontinent and ASEAN region, areas that have shown remarkable economic growth in recent years and are projected to continue growing in the future.
	[Topics]Shimadzu Nexera UC Recognized at Pittcon 2015 with Editors’ Gold Award (147KB)Shimadzu Corporation announced that its fully automated supercritical fluidic chromatography-based Nexera Unified Chromatography system (Nexera UC) received the Pittcon Editors' Gold award at the 2015 Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy (Pittcon) held in New Orleans, LA between March 8th and 12th.
	[Topics]Opening of the Osaka University and Shimadzu Analytical Innovation Research Laboratory (61KB)Shimadzu Corporation and Osaka University have inaugurated the Osaka University and Shimadzu Analytical Innovation Research Laboratory (mentor professor: Eiichiro Fukusaki) at the Graduate School of Engineering, Osaka University, and have initiated full-scale research activities.
	[New Products]RF-6000, ECD-2010 Exceed, UV-1280, PPSQ-31B/33B (Protein Sequencer) (87KB)

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标签：食品开发 代谢组学 草本植物