Medium-chain fatty acids (MCFAs) and ethyl esters are considered to contribute to some organoleptic properties, such as fatty odor and bitterness in Japanese sake. However, the relationships between these compounds and the organoleptic properties of sake remain unclear. Here, we quantified MCFAs and ethyl hexanoate in <i>ginjo</i> sake using gas chromatography with a flame ionization detector (GC-FID). The hexanoic acid concentration strongly correlated with fatty odor (<i>p</i> < 0.0001). The octanoic acid/hexanoic acid ratio correlated with butanoic acid concentration, which is likely correlated with inharmonious bitter taste. Multiple comparison analysis revealed that the ethyl hexanoate level was negatively correlated with bitterness. W...
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromon...
The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet al...
The aroma-active compounds present in Sachima samples purchased at retail from the same batch code a...
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor a...
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making k...
Structural features of fatty acids determine their health effects. Features, primarily alkyl chain l...
The favorable and strong aftertaste of sake is often called <em>Oshi-aji</em>. <em>Oshi-aji</em> is ...
The objective of this research was to explore interactions between aroma compounds in simulated bee...
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma com...
International audienceOdor-taste interaction has become a popular salt reduction method. In this stu...
A refrigerator loaded with a variety of foods without sealed packaging can create quite an olfactory...
Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the f...
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of th...
We have previously found that fatty acids can mask the bitterness of certain nitrogenous substances ...
Soy sauce aroma liquor is one of the most popular types of traditional liquors in China, with the an...
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromon...
The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet al...
The aroma-active compounds present in Sachima samples purchased at retail from the same batch code a...
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor a...
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making k...
Structural features of fatty acids determine their health effects. Features, primarily alkyl chain l...
The favorable and strong aftertaste of sake is often called <em>Oshi-aji</em>. <em>Oshi-aji</em> is ...
The objective of this research was to explore interactions between aroma compounds in simulated bee...
Sauce-aroma Baijiu (SAB) is one of the most famous Baijius in China; SAB has more than 500 aroma com...
International audienceOdor-taste interaction has become a popular salt reduction method. In this stu...
A refrigerator loaded with a variety of foods without sealed packaging can create quite an olfactory...
Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the f...
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of th...
We have previously found that fatty acids can mask the bitterness of certain nitrogenous substances ...
Soy sauce aroma liquor is one of the most popular types of traditional liquors in China, with the an...
(E)-3-Unsaturated volatile acids, alcohols, and aldehydes are commonly found as odorants or pheromon...
The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet al...
The aroma-active compounds present in Sachima samples purchased at retail from the same batch code a...