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

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Journal of the science of food and agriculture aeda

Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach.

BACKGROUND: Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclea... Read full abstract on PubMed →

PMID: 41964337 DOI: 10.1002/jsfa.70634

2024 Nanomaterials (Basel, Switzerland) unrelated

WO3 Nanoplates Decorated with Au and SnO2 Nanoparticles for Real-Time Detection of Foodborne Pathogens.

Nowadays, metal oxide semiconductor gas sensors have diverse applications ranging from human health to smart agriculture with the development of Internet of Things (IoT) technologi... Read full abstract on PubMed →

PMID: 38668213 DOI: 10.3390/nano14080719 Full text on PMC

2022 Molecules (Basel, Switzerland) aroma analysis

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.

Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable micr... Read full abstract on PubMed →

PMID: 36080153 DOI: 10.3390/molecules27175386 Full text on PMC

2022 Annals of work exposures and health gc ms

Measurement of Diacetyl and Related Compounds in Coffee Roasteries and Breweries.

α-Diketones such as diacetyl (2,3-butanedione) and 2,3-pentanedione are generated during the roasting and fermentation of foods and are also used as flavoring compounds. Exposure t... Read full abstract on PubMed →

PMID: 35051991 DOI: 10.1093/annweh/wxab101 Full text on PMC

2020 Foods (Basel, Switzerland) aroma analysis

Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat.

The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production a... Read full abstract on PubMed →

PMID: 32858830 DOI: 10.3390/foods9091178 Full text on PMC

2024 Food research international (Ottawa, Ont.) aroma analysis

Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains.

Stacking fermentation is typical process of Maotai-flavor Baijiu and microbial composition determine content of flavors. To date, the knowledge on the driving force of microbial co... Read full abstract on PubMed →

PMID: 39643336 DOI: 10.1016/j.foodres.2024.115324

2023 Food chemistry other

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation.

Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, an... Read full abstract on PubMed →

PMID: 36528989 DOI: 10.1016/j.foodchem.2022.135155

2022 Foods (Basel, Switzerland) other

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites.

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp... Read full abstract on PubMed →

PMID: 36359947 DOI: 10.3390/foods11213334 Full text on PMC

2022 Journal of food science aeda

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).

Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma pr... Read full abstract on PubMed →

PMID: 35340024 DOI: 10.1111/1750-3841.16127

2016 Applied and environmental microbiology gc ms

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.

Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations... Read full abstract on PubMed →

PMID: 26590272 DOI: 10.1128/AEM.02556-15 Full text on PMC

2007 Journal of agricultural and food chemistry gc ms

Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound.

Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by con... Read full abstract on PubMed →

PMID: 17530858 DOI: 10.1021/jf0637067

2024 Human brain mapping other

Olfactory Dysfunction and Limbic Hypoactivation in Temporal Lobe Epilepsy.

The epileptogenic network in temporal lobe epilepsy (TLE) contains structures of the primary and secondary olfactory cortex such as the piriform and entorhinal cortex, the amygdala... Read full abstract on PubMed →

PMID: 39487626 DOI: 10.1002/hbm.70061 Full text on PMC

2023 Chemical senses other

Masking effects on iso-valeric acid recognition by sub-threshold odor mixture.

Masking unpleasant odors with pleasant-smelling odorants has a long history and is utilized in various industries, including perfumery and consumer products. However, the effective... Read full abstract on PubMed →

PMID: 37956399 DOI: 10.1093/chemse/bjad047

2023 Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie other

Licorice flavonoid alleviates gastric ulcers by producing changes in gut microbiota and promoting mucus cell regeneration.

Licorice flavonoid (LF) is the main component of Glycyrrhizae Radix et Rhizoma, a "medicine food homology" herbal medicine, which has anti-digestive ulcer activity, but the mechani... Read full abstract on PubMed →

PMID: 37952360 DOI: 10.1016/j.biopha.2023.115868

2023 European journal of preventive cardiology unrelated

Association of healthy dietary patterns and cardiorespiratory fitness in the community.

AIMS: To evaluate the associations of dietary indices and quantitative cardiorespiratory fitness (CRF) measures in a large, community-based sample harnessing metabolomic profiling... Read full abstract on PubMed →

PMID: 37164358 DOI: 10.1093/eurjpc/zwad113 Full text on PMC

2023 PloS one other

Body odor disgust sensitivity (BODS) is related to extreme odor valence perception.

Odors are important disease cues, and disgust sensitivity to body odors reflects individual differences in disease avoidance. The body odor disgust sensitivity (BODS) scale provide... Read full abstract on PubMed →

PMID: 37083734 DOI: 10.1371/journal.pone.0284397 Full text on PMC

2020 Avian diseases other

Efficacy of Butyric and Valeric Acid Esters in a Necrotic Enteritis Challenge Model.

Restrictions on the use of antibiotics in poultry production have increased interest in nonantibiotic alternatives to control necrotic enteritis (NE). Volatile fatty acids, and in... Read full abstract on PubMed →

PMID: 33205166 DOI: 10.1637/aviandiseases-D-19-00124

2019 Talanta gc ms

A sensitive GC/MS detection method for analyzing microbial metabolites short chain fatty acids in fecal and serum samples.

Gut microbiota and their major metabolites, short-chain fatty acids (SCFAs), are recognized as important players in gut homeostasis and metabolic disease occurance. A convenient an... Read full abstract on PubMed →

PMID: 30683360 DOI: 10.1016/j.talanta.2018.12.049

2003 American journal of veterinary research other

Effects of hydrochloric, valeric, and other volatile fatty acids on pathogenesis of ulcers in the nonglandular portion of the stomach of horses.

OBJECTIVE: To identify in vitro effects of hydrochloric acid, valeric acid, and other volatile fatty acids (VFAs) on the pathogenesis of ulcers in the nonglandular portion of the e... Read full abstract on PubMed →

PMID: 12693529 DOI: 10.2460/ajvr.2003.64.413

2024 Foods (Basel, Switzerland) gc ms

Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers.

Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu fla... Read full abstract on PubMed →

PMID: 39410069 DOI: 10.3390/foods13193034 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.