[Insight from Customer]
(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]
(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]
(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.

(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]
(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]
(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]
(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]
(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]
(87KB)