title: Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties.
abstract: Japanese sake is a traditional alcoholic beverage composed of a wide variety of metabolites, which give it many types of tastes and flavors. Previously, we have reported that medium-chain fatty acids contribute to a fatty odor in sake (Takahashi, K., et al., J. Agric. Food Chem., 62, 8478-8485, 2014). In this study, we have reanalyzed the data obtained using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. The relationship between the chemical components in sake and specific organoleptic properties such as off-flavor and quality has been explored. This led to the identification of the type of chemical compounds present and an assessment of the numerous candidate compounds that correlate with such organoleptic properties in sake. This research provides important fundamental knowledge for the sake-brewing industry.
authors.affiliation: National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan. Electronic address: k.takahashi@nrib.go.jp.
authors.forename: Kei
authors.initials: K
authors.lastname: Takahashi
authors.affiliation: LECO Japan Corporation, 2-13-4 Shiba, Minato-ku, Tokyo 105-0014, Japan.
authors.forename: Fumie
authors.initials: F
authors.lastname: Kabashima
authors.affiliation: LECO Japan Corporation, 2-13-4 Shiba, Minato-ku, Tokyo 105-0014, Japan.
authors.forename: Fumihiko
authors.initials: F
authors.lastname: Tsuchiya
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D005421:Flavoring Agents / Q000032:analysis / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D007564:Japan; D009812:Odorants / Q000032:analysis; D012677:Sensation; D012903:Smell; D013649:Taste
chemical_list: D005227:Fatty Acids; D005421:Flavoring Agents
keywords: Aroma; Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry; Dipeptide; Ethyl caproate; Japanese sake; Metabolomics; Off-flavor; Organoleptic property; Rice wine