Development of a Quantitative Analysis Method for（Z）-1,5-Octadien-3-one：A Contributor to the ‘Metallic Odor’ Arising from the Combination of Beer and Dried Squid, and Concentration Changes in Beer and Sake

Key Points

• This study aims to develop a quantitative analysis method for Z-1,5-octadien-3-one and assess its impact on the metallic odor in alcoholic beverages when paired with dried squid.
• Conducted sensory evaluation comparing beer and sake with dried squid.
• Developed a quantitative analysis using SBSE for extraction, PFBOA for derivatization, and NCI with GC/MS/MS for detection.
• Measured Z-1,5-octadien-3-one production in 10 beers and 7 sake samples mixed with dried squid.
• Sake showed significantly lower production of Z-1,5-octadien-3-one, with averages 7.1 times lower than beer.
• Presence of Z-1,5-octadien-3-one correlated with the perception of metallic odor.
• Demonstrated a clear relationship between beverage type and associated metallic odor in food pairings.