Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake

Natsuki Mimura, Atsuko Isogai, Kazuhiro Iwashita, Takeshi Bamba, Eiichiro Fukusaki

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Sake is a Japanese traditional alcoholic beverage, which is produced by simultaneous saccharification and alcohol fermentation of polished and steamed rice by Aspergillus oryzae and Saccharomyces cerevisiae. About 300 compounds have been identified in sake, and the contribution of individual components to the sake flavor has been examined at the same time. However, only a few compounds could explain the characteristics alone and most of the attributes still remain unclear. The purpose of this study was to examine the relationship between the component profile and the attributes of sake. Gas chromatography coupled with mass spectrometry (GC/MS)-based non-targeted analysis was employed to obtain the low molecular weight component profile of Japanese sake including both nonvolatile and volatile compounds. Sake attributes and overall quality were assessed by analytical descriptive sensory test and the prediction model of the sensory score from the component profile was constructed by means of orthogonal projections to latent structures (OPLS) regression analysis. Our results showed that 12 sake attributes [. ginjo-ka (aroma of premium ginjo sake), grassy/aldehydic odor, sweet aroma/caramel/burnt odor, sulfury odor, sour taste, umami, bitter taste, body, amakara (dryness), aftertaste, pungent/smoothness and appearance] and overall quality were accurately explained by component profiles. In addition, we were able to select statistically significant components according to variable importance on projection (VIP). Our methodology clarified the correlation between sake attribute and 200 low molecular components and presented the importance of each component thus, providing new insights to the flavor study of sake.

Original languageEnglish
Pages (from-to)406-414
Number of pages9
JournalJournal of Bioscience and Bioengineering
Volume118
Issue number4
DOIs
Publication statusPublished - Oct 1 2014

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Odors
Gas chromatography
Gas Chromatography-Mass Spectrometry
Mass spectrometry
Flavors
Aspergillus oryzae
Saccharification
Alcoholic Beverages
Aspergillus
Regression analysis
Gas Chromatography
Yeast
Fermentation
Saccharomyces cerevisiae
Mass Spectrometry
Ethanol
Molecular Weight
Molecular weight
Regression Analysis
Alcohols

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake. / Mimura, Natsuki; Isogai, Atsuko; Iwashita, Kazuhiro; Bamba, Takeshi; Fukusaki, Eiichiro.

In: Journal of Bioscience and Bioengineering, Vol. 118, No. 4, 01.10.2014, p. 406-414.

Research output: Contribution to journalArticle

Mimura, Natsuki ; Isogai, Atsuko ; Iwashita, Kazuhiro ; Bamba, Takeshi ; Fukusaki, Eiichiro. / Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake. In: Journal of Bioscience and Bioengineering. 2014 ; Vol. 118, No. 4. pp. 406-414.
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