Peer-Reviewed Research Database

Sake — 708 papers

Papers mentioning sake or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the sake research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Beijing Technology and Business University

State Key Laboratory of Food Science and Technology

Sichuan University

Centre National de la Recherche Scientifique

Chinese Academy of Agricultural Sciences

Shanghai Institute of Technology

Northwest A&F University

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2026 gc ms

Mechanisms of aroma compound formation in traditional Japanese sake brewing by natural lactic acid fermentation: Insights from solvent-assisted stir bar sorptive extraction with GC-MS and bacterial flora analysis.

Yamahai-brewed sake, a traditional Japanese rice wine fermented with naturally occurring lactic acid bacteria, has been understudied regarding its aroma compound profiles and bacte... Read full abstract on PubMed →

PMID: 41443070 DOI: 10.1016/j.foodchem.2025.147596

2025 Molecules (Basel, Switzerland) aroma analysis

The Use of Non-Conventional Yeast in Sake Production.

In response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their p... Read full abstract on PubMed →

PMID: 41011678 DOI: 10.3390/molecules30183786 Full text on PMC

2024 Food chemistry threshold study

Quantitative determination of vanillin and its detection threshold in sake.

Vanillin is naturally occurring in various food products, including alcoholic beverages; however, its contribution to the aroma of sake is unclear. In this study, an HPLC-MS/MS qua... Read full abstract on PubMed →

PMID: 38964096 DOI: 10.1016/j.foodchem.2024.140224

2023 aroma analysis

Analysis of Volatile Compounds during Food Fermentation.

Fermented foods from different raw materials (fruits, cereals, milk, etc [...]. Read full abstract on PubMed →

PMID: 37835288 DOI: 10.3390/foods12193635 Full text on PMC

2022 FEMS yeast research aroma analysis

Development of sake yeast breeding and analysis of genes related to its various phenotypes.

Sake is a traditional Japanese alcoholic beverage made from rice and water, fermented by the filamentous fungi Aspergillus oryzae and the yeast Saccharomyces cerevisiae. Yeast stra... Read full abstract on PubMed →

PMID: 36370450 DOI: 10.1093/femsyr/foac057

2022 Journal of bioscience and bioengineering sensory panel

Aspergillus oryzae FaeA is responsible for the release of ferulic acid, a precursor of off-odor 4-vinylguaiacol in sake brewing.

4-Vinylguaiacol (4-VG) is one of the most common off-flavors found in sake. 4-VG is produced from its precursor, ferulic acid, which is a component of the cell wall of the rice end... Read full abstract on PubMed →

PMID: 34815172 DOI: 10.1016/j.jbiosc.2021.11.001

2022 aroma analysis

Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines.

Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physic... Read full abstract on PubMed →

PMID: 35250073 DOI: 10.1007/s13197-021-05160-y Full text on PMC

2021 Applied microbiology and biotechnology gc ms

Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control.

Ethyl carbamate (EC) is a genotoxic and carcinogenic compound that is also a by-product of fermented foods (bread, sour milk, soy cheese, etc.) and alcoholic beverages (wine, sake,... Read full abstract on PubMed →

PMID: 34021810 DOI: 10.1007/s00253-021-11348-1 Full text on PMC

2021 gc ms

Profiling of volatile compounds in Japanese sake stored in sherry casks using solid phase microextraction/gas chromatography/mass spectrometry analysis.

The combination of solid phase microextraction (SPME) and gas chromatograph-mass spectrometer (GC-MS) is frequently used for comprehensive analysis of aroma components in foods bec... Read full abstract on PubMed →

PMID: 33947609 DOI: 10.1016/j.jbiosc.2021.03.014

2019 Molecules (Basel, Switzerland) gc ms

Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process.

This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description b... Read full abstract on PubMed →

PMID: 30965657 DOI: 10.3390/molecules24071374 Full text on PMC

2019 Bioscience, biotechnology, and biochemistry other

Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.

In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabo... Read full abstract on PubMed →

PMID: 31021711 DOI: 10.1080/09168451.2019.1608804

2016 Bioscience, biotechnology, and biochemistry other

Identification of a mutation causing a defective spindle assembly checkpoint in high ethyl caproate-producing sake yeast strain K1801.

In high-quality sake brewing, the cerulenin-resistant sake yeast K1801 with high ethyl caproate-producing ability has been used widely; however, K1801 has a defective spindle assem... Read full abstract on PubMed →

PMID: 27191586 DOI: 10.1080/09168451.2016.1184963

2005 Journal of agricultural and food chemistry threshold study

Changes in the aroma compounds of sake during aging.

Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AE... Read full abstract on PubMed →

PMID: 15884848 DOI: 10.1021/jf047933p

2025 other

Olfactometric and Chemical Characterisation of Gaseous Emission from Crude Oils.

This study focuses on the olfactometric and chemical characterisation of gaseous and vapour emissions from different crude oils. To investigate this topic, laboratory experiments w... Read full abstract on PubMed →

PMID: 40076359 DOI: 10.3390/molecules30051136 Full text on PMC

2024 unrelated

One-pot multicomponent polymerization towards heterocyclic polymers: a mini review.

Multicomponent polymerization (MCP) is an innovative field related to polymer-based chemistry that offers numerous advantages derived from multicomponent reactions (MCRs). One of t... Read full abstract on PubMed →

PMID: 38192311 DOI: 10.1039/d3ra07278a Full text on PMC

2024 other

Brønsted Acid-Catalyzed Synthesis of 4-Functionalized Tetrahydrocarbazol-1-ones from 1,4-Dicarbonylindole Derivatives.

A <i>p</i>-toluenesulfonic acid-catalyzed cascade reaction is reported for the synthesis of 4-functionalized tetrahydrocarbazolones via the reaction of 4-(indol-2-yl)-4-oxobutanal... Read full abstract on PubMed →

PMID: 38085096 DOI: 10.1021/acs.joc.3c02248 Full text on PMC

2023 Food chemistry gc ms

Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake.

Yamahai-brewed sake, a Japanese alcoholic beverage brewed from rice and produced via natural lactic acid fermentation, has a complex and rich flavor compared with Sokujo-brewed sak... Read full abstract on PubMed →

PMID: 36334457 DOI: 10.1016/j.foodchem.2022.134640

2023 gc ms

The hops (Humulus lupulus) genome contains a mid-sized terpene synthase family that shows wide functional and allelic diversity.

<h4>Background</h4>Hops (Humulus lupulus L.) are a dioecious climbing perennial, with the dried mature "cones" (strobili) of the pistillate/female inflorescences being widely used... Read full abstract on PubMed →

PMID: 37231379 DOI: 10.1186/s12870-023-04283-y Full text on PMC

2023 Redox biology other

Selenium-binding protein 1 (SELENBP1) is a copper-dependent thiol oxidase.

Selenium-binding protein 1 (SELENBP1) was reported to act as a methanethiol oxidase (MTO) in humans, catalyzing the conversion of methanethiol to hydrogen peroxide, hydrogen sulfid... Read full abstract on PubMed →

PMID: 37437449 DOI: 10.1016/j.redox.2023.102807 Full text on PMC

2020 Food science and biotechnology gc ms

Determination of acetaldehyde, methanol and fusel oils in distilled liquors and sakès by headspace gas chromatography.

In this study, a headspace gas chromatography (HS-GC) method was carried out to determine the contents of acetaldehyde, methanol and fusel oils in distilled liquors and sakès from... Read full abstract on PubMed →

PMID: 32257516 DOI: 10.1007/s10068-019-00669-7 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.