Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method.

ABSTRACT: Background/Objectives: The components of food and beverages are important elements that determine their palatability. Although the components of sake, a traditional Japanese alcoholic beverage, have been studied for many years, their correlation with sensory characteristics is unclear. Methods: We investigate the correlation with the sake metabolome analysis method developed by our group using ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. We constructed orthogonal projections to latent structure models to predict sensory evaluation data obtained through the quantitative descriptive analysis method from the sake metabolome data. Results: For two years of study, 8 sensory evaluation models of the 2016 brewing year and 11 sensory evaluation models o

SUBMITTER: Kobayashi T 

PROVIDER: S-EPMC12388305 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature