「アロマデザイナー」は、ガスクロマトグラフ（GC）、質量分析計（MS）、および香気回収装置から構成されています。GCで分離した成分をMSと香気回収装置に分岐させ、抜き取りたい成分群をMS側に送り、残りをバッグに回収します。回収した香気は被験者が官能評価を行い、対象の成分群の影響度合いを確認します。抜き取る成分群を絞り込むことで、香気を特徴づける成分の特定も可能です。島津製作所は、今後も様々な分析計測技術を通じて、ライフサイエンスにおける研究開発に貢献してまいります。Through joint research with Professor Masao Miyazaki of Iwate University, Shimadzu Corporation has developed a gas chromatograph mass spectrometer (GC-MS) system “Aroma Designer,” which specializes in fragrance (fragrance) analysis. This system can easily identify various components contained in aromas such as food and flavorings, and enables quick aroma evaluation. By eliminating the trouble of analysis and eliminating personal nature, we support research and development and quality control of food, fragrance, and cosmetics. Currently, we are providing custom-made products to our collaborators and beverage manufacturers, etc., and after receiving that feedback, we aim to officially launch them within 2 years.
Photo: gas chromatograph mass spectrometer system “Aroma Designer”
Fragrances emitted by natural products, starting with plants, and fragrances made to resemble them are composed of tens to hundreds of ingredients. In “development of food and flavorings,” “investigation of causes of strange odors,” and “research on bioactive substances such as animal pheromones,” simple analysis methods for ingredients that characterize aroma are required. In the conventional method of transmission method*, components in fragrance are separated into individual parts and important components that affect fragrance are estimated from among them, but there was an issue that took time. Also, it was difficult to identify the ingredients that are important for the formation of fragrance, and it was difficult to evaluate “the extent to which each component affects the overall fragrance.”
The “Aroma Designer” consists of a gas chromatograph (GC), mass spectrometer (MS), and an aroma recovery device. The components separated by GC are branched into MS and an aroma recovery device, the component groups to be extracted are sent to the MS side, and the remainder is collected in a bag. The collected fragrance is evaluated by the test subjects to confirm the degree of influence of the target component group. By narrowing down the groups of ingredients to be extracted, it is also possible to identify ingredients that characterize fragrance. Shimadzu will continue to contribute to research and development in life sciences through various analytical and measurement technologies.
- ※ When reproducing an aroma containing multiple fragrances, an analytical method for preparing a sample containing all fragrance components and a sample excluding one component, evaluating changes in aroma by sniffing and comparing, and identifying components important to the composition of the fragrance
Related pages
Iwate University Press Release
GC-MS “Aroma Designer” plays a role in analyzing the “aroma” that affects the deliciousness of wine
