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

2020 International journal of food microbiology other

Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii.

Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. Previous studies hav... Read full abstract on PubMed →

PMID: 32745827 DOI: 10.1016/j.ijfoodmicro.2020.108802

2020 The Journal of neuroscience : the official journal of the Society for Neuroscience other

Encoding the Odor of Cigarette Smoke.

The encoding of odors is believed to begin as a combinatorial code consisting of distinct patterns of responses from odorant receptors (ORs), trace-amine associated receptors (TAAR... Read full abstract on PubMed →

PMID: 32801155 DOI: 10.1523/JNEUROSCI.1144-20.2020 Full text on PMC

2019 other

Synthetic Inhibitors of Snake Venom Enzymes: Thioesters Derived from 2-Sulfenyl Ethylacetate.

Snakebite envenomings are a global public health issue. The therapy based on the administration of animal-derived antivenoms has limited efficacy against the venom-induced local ti... Read full abstract on PubMed →

PMID: 31126073 DOI: 10.3390/ph12020080 Full text on PMC

2018 Applied microbiology and biotechnology other

Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation.

Higher alcohols significantly influence the quality and flavor profiles of Chinese Baijiu. ILV1-encoded threonine deaminase, LEU1-encoded α-isopropylmalate dehydrogenase, and LEU2-... Read full abstract on PubMed →

PMID: 29305698 DOI: 10.1007/s00253-017-8715-5

2018 Food science and biotechnology unrelated

Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry.

A new analytical method was developed for the simultaneous determination of seven food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxy... Read full abstract on PubMed →

PMID: 30263814 DOI: 10.1007/s10068-018-0308-2 Full text on PMC

2017 Food chemistry sensory panel

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.

Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspens... Read full abstract on PubMed →

PMID: 28254017 DOI: 10.1016/j.foodchem.2017.01.007

2016 Applied microbiology and biotechnology aroma analysis

Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.

This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF)... Read full abstract on PubMed →

PMID: 27405438 DOI: 10.1007/s00253-016-7720-4

2016 Food chemistry other

Characterization of substituted aryl meroterpenoids from red seaweed Hypnea musciformis as potential antioxidants.

The ethyl acetate fraction of red seaweed Hypnea musciformis was purified to yield three substituted aryl meroterpenoids, namely, 2-(tetrahydro-5-(4-hydroxyphenyl)-4-pentylfuran-3-... Read full abstract on PubMed →

PMID: 27374595 DOI: 10.1016/j.foodchem.2016.06.039

2015 Journal of food science gc ms

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

UNLABELLED: Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to de... Read full abstract on PubMed →

PMID: 26087889 DOI: 10.1111/1750-3841.12935

2013 PeerJ unrelated

The direct response of the gonads to cues of stress in a temperate songbird species is season-dependent.

The gonadotropin releasing hormone (GnRH) system in the hypothalamus is often considered the final point in integration of environmental cues as they pertain to the reproductive ax... Read full abstract on PubMed →

PMID: 24024084 DOI: 10.7717/peerj.139 Full text on PMC

2011 Journal of the Institute of Brewing other

Comparing the impact of environmental factors during very high gravity brewing fermentations

The impact of the initial dissolved oxygen, fermentation temperature, wort concentration and yeast pitching rate on the major fermentation process responses were evaluated by full... Read full abstract on PubMed →

PMID: doi:10.1002/j.2050-0416.2011.tb00480.x DOI: 10.1002/j.2050-0416.2011.tb00480.x

2009 Czech Journal of Food Sciences other

Optimisation of lab-scale continuous alcohol-free beer production

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium... Read full abstract on PubMed →

PMID: doi:10.17221/128/2009-cjfs DOI: 10.17221/128/2009-cjfs

2008 Talanta gc ms

Determination of volatile organic sulfur compounds in the air at sewage management areas by thermal desorption and gas chromatography-mass spectrometry.

The concentrations of seven volatile organic sulfur compounds (VOSCs) in air samples were determined by active collection on multisorbent tubes followed by two-stage thermal desorp... Read full abstract on PubMed →

PMID: 18371676 DOI: 10.1016/j.talanta.2007.06.017

2005 FEMS yeast research gc ms

Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.

Thirty-seven basidiomycetous yeasts belonging to 30 species of seven genera were grown on media containing l-cysteine or l-methionine as sole nitrogen sources with the objective of... Read full abstract on PubMed →

PMID: 15691743 DOI: 10.1016/j.femsyr.2004.10.011

2001 Applied microbiology and biotechnology aroma analysis

Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast.

Organoleptic compounds produced by yeast during the fermentation of wort have a great impact on beer smell and taste. Among them, fusel alcohols are the major abundant volatile com... Read full abstract on PubMed →

PMID: 11341309 DOI: 10.1007/s002530000506

2001 Journal of pharmaceutical and biomedical analysis gc ms

Identification of a pharmaceutical packaging off-odor using solid phase microextraction gas chromatography/mass spectrometry.

The use of a solid phase microextraction (SPME) sampling technique, in conjunction with gas chromatography/mass spectrometry (GC/MS) analysis, to identify an off-odor in a heat-str... Read full abstract on PubMed →

PMID: 11377016 DOI: 10.1016/s0731-7085(00)00517-3

2000 Forensic science international gc ms

Are there possibilities for the detection of chronically elevated alcohol consumption by hair analysis? A report about the state of investigation.

The analysis of suitable ethanol markers in hair would be an advantageous tool for chronic alcohol abuse control because of the wide diagnostic window allowed by this specimen and... Read full abstract on PubMed →

PMID: 10689573 DOI: 10.1016/s0379-0738(99)00164-4

other

The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine

Hanseniaspora vineae is a non-Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challengi... Read full abstract on PubMed →

PMID: doi:10.1007/s00217-024-04588-8 DOI: 10.1007/s00217-024-04588-8

2023 Foods sensory panel

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the phy... Read full abstract on PubMed →

PMID: 37238834 DOI: foods12102016

2020 Membranes aroma analysis

Size of Cells and Physicochemical Properties of Membranes are Related to Flavor Production during Sake Brewing in the Yeast Saccharomyces cerevisiae

Ethyl caproate (EC) and isoamyl acetate (IA) are key flavor components of sake. Recently, attempts have been made to increase the content of good flavor components, such as EC and... Read full abstract on PubMed →

PMID: 33352892 DOI: membranes10120440

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.