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歡迎閱讀一期《SHIMADZU JOURNAL》
Vol.3, Issue2-june 2015
（http://www.shimadzu。。ｃｏｍ/an/journal/content_vol3_iss2.html）
本期關注食品開發，具體內容有：
-就大阪大學與印尼研究所的合作研究項目采訪大阪大學的Sastia Prama Putri博士及食品代謝組學領域專家Eiichiro Fukusaki教授。
-S&B食品公司的Takehiko Sagawa博士關于調味料及草本植物在質量控制方面的風味釋放評估的研究。
此外，本期還包括一些其他領域的信息以及消息和應用。
 | [Insight from Customer] |
 | [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 c*tion 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) |