GC-MS (Gas Chromatography–Mass Spectrometry)
Gas Chromatography–Mass Spectrometry
Japanese: GC-MS（ガスクロマトグラフィー質量分析法）
An analytical instrument that separates and identifies volatile compounds. One of the most powerful tools for mapping the 'fingerprint' of fermented food aromas.
GC-MS is a combined analytical instrument that separates volatile compounds with gas chromatography (GC) and identifies each one with mass spectrometry (MS). It is one of the most widely used instruments in aroma research.
Analyzing miso's headspace (surface gas) with GC-MS detects hundreds of volatile compounds—esters, aldehydes, ketones, alcohols, organic acids. Each peak (signal) corresponds to a specific aroma compound, collectively forming miso's 'aroma fingerprint.'
Comparing miso at different aging stages allows time-series tracking of 'when each aroma emerges.' GC-MS is a window that makes the invisible world of fermentation visible in the language of chemistry. A domain where scientific perspective and practical knowledge intersect.