문형원 (시마즈사이언티픽코리아)

문형원 (시마즈사이언티픽코리아)

Food aroma analysis requires the comprehensive characterization of numerous volatile compounds present over an extremely wide concentration range. Non-targeted analysis using full-scan gas chromatography–mass spectrometry (GC–MS) combined with spectral deconvolution is effective for comprehensive aroma profiling. However, its limited sensitivity and susceptibility to matrix interference can hinder the reliable identification of trace-level compounds with significant sensory contributions. In contrast, wide-targeted analysis using multiple reaction monitoring (MRM) with GC–MS/MS provides high sensitivity and selectivity for hundreds of predefined compounds but offers limited capability for detecting unexpected components.

In this study, we developed a comprehensive aroma analysis approach that combines non-targeted screening and sensitive detection of trace odorants in a single analytical run. A high-speed triple-quadrupole GC–MS/MS system capable of the simultaneous acquisition of full-scan and multi-component MRM data was employed together with an aroma compound database.

To evaluate food aromas across a wide concentration range, we performed a single-run simultaneous Scan/MRM analysis of soy sauce using GC-MS/MS and an aroma database. Scan data deconvolution enabled non-targeted screening of 147 compounds, while MRM data selectively detected trace key odorants (e.g., Furaneol, Methional), revealing quantitative differences between samples. This comprehensive approach provides a powerful tool for food product development and quality control.