51
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Vidal L, Ares G, Hedderley DI, Meyners M, Jaeger SR. Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2016.12.013] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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52
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Waehrens SS, Grønbeck MS, Olsen K, Byrne DV. Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages. J SENS STUD 2018. [DOI: 10.1111/joss.12328] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sandra S. Waehrens
- Department of Food Science, Faculty of Science; University of Copenhagen; Frederiksberg Denmark
| | - Marlene S. Grønbeck
- Department of Food Science, Faculty of Science and Technology; Aarhus University; Aarslev Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science; University of Copenhagen; Frederiksberg Denmark
| | - Derek V. Byrne
- Department of Food Science, Faculty of Science and Technology; Aarhus University; Aarslev Denmark
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53
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Aguiar LAD, Melo L, de Lacerda de Oliveira L. Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review. Crit Rev Food Sci Nutr 2018; 59:2535-2552. [PMID: 29611715 DOI: 10.1080/10408398.2018.1459468] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
A major drawback of conventional descriptive profile (CDP) in sensory evaluation is the long time spent in panel training. Rapid descriptive methods (RDM) have increased significantly. Some of them have been compared with CDP for validation. In Health Sciences, systematic reviews (SR) are performed to evaluate validation of diagnostic tests in relation to a gold standard method. SR present a well-defined protocol to summarize research evidence and to evaluate the quality of the studies with determined criteria. We adapted SR protocol to evaluate the validation of RDM against CDP as satisfactory procedures to obtain food characterization. We used "Population Intervention Comparison Outcome Study - PICOS" framework to design the research in which "Population" was food/ beverages; "intervention" were RDM, "Comparison" was CDP as gold standard, "Outcome" was the ability of RDM to generate similar descriptive profiles in comparison with CDP and "Studies" was sensory descriptive analyses. The proportion of studies concluding for similarity of the RDM with CDP ranged from 0% to 100%. Low and moderate risk of bias were reached by 87% and 13% of the studies, respectively, supporting the conclusions of SR. RDM with semi-trained assessors and evaluation of individual attributes presented higher percentages of concordance with CDP.
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Affiliation(s)
- Lorena Andrade de Aguiar
- College of Health Sciences, University of Brasilia , Campus Darcy Ribeiro, Asa Norte, Brasilia , Brazil
| | - Lauro Melo
- College of Health Sciences, University of Brasilia , Campus Darcy Ribeiro, Asa Norte, Brasilia , Brazil
| | - Lívia de Lacerda de Oliveira
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro , Rio de Janeiro, Brazil
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54
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Rinaldi A, Moio L. Effect of enological tannin addition on astringency subqualities and phenolic content of red wines. J SENS STUD 2018. [DOI: 10.1111/joss.12325] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A. Rinaldi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II; Avellino Italia
- Biolaffort; Bordeaux France
| | - L. Moio
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II; Avellino Italia
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55
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Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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56
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Moser M, Lepage M, Pineau N, Fillion L, Rytz A. Replicates in sensory profiling: Quantification of the impact of moving from two to one assessments. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.12.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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57
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Alexi N, Nanou E, Lazo O, Guerrero L, Grigorakis K, Byrne D. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.10.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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58
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Oliver P, Cicerale S, Pang E, Keast R. Check-all-that-applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries. J SENS STUD 2018. [DOI: 10.1111/joss.12316] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Penelope Oliver
- Centre of Advanced Sensory Science, Deakin University; Burwood Victoria Australia
| | - Sara Cicerale
- Centre of Advanced Sensory Science, Deakin University; Burwood Victoria Australia
| | - Edwin Pang
- School of Science, RMIT University; Bundoora Victoria Australia
| | - Russell Keast
- Centre of Advanced Sensory Science, Deakin University; Burwood Victoria Australia
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59
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Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.05.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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60
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Testing lexical equivalences for wine flavours in emerging markets: Do hawthorns taste like blackberries? Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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61
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Jaeger SR, Ares G. Dominant meanings of facial emoji: Insights from Chinese consumers and comparison with meanings from internet resources. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.04.009] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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62
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Spencer M, Guinard JX. The Flexitarian Flip™
: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes. J Food Sci 2017; 83:175-187. [DOI: 10.1111/1750-3841.13991] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 09/28/2017] [Accepted: 10/25/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Molly Spencer
- Dept. of Food Science and Technology; 392 Old Davis Rd. Davis CA 95616 U.S.A
| | - Jean-Xavier Guinard
- Dept. of Food Science and Technology; 392 Old Davis Rd. Davis CA 95616 U.S.A
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63
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Kim IA, den-Hollander E, Lee HS. Two-step rating-based 'double-faced applicability' test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel. Food Res Int 2017; 105:250-260. [PMID: 29433213 DOI: 10.1016/j.foodres.2017.11.048] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/19/2017] [Accepted: 11/19/2017] [Indexed: 11/16/2022]
Abstract
Descriptive analysis with a trained sensory panel has thus far been the most well defined methodology to characterize various products. However, in practical terms, intensive training in descriptive analysis has been recognized as a serious defect. To overcome this limitation, various novel rapid sensory profiling methodologies have been suggested in the literature. Among these, attribute-based methodologies such as check-all-that-apply (CATA) questions showed results comparable to those of conventional sensory descriptive analysis. Kim, Hopkinson, van Hout, and Lee (2017a, 2017b) have proposed a novel attribute-based methodology termed the two-step rating-based 'double-faced applicability' test with a novel output measure of applicability magnitude (d'A) for measuring consumers' product usage experience throughout various product usage stages. In this paper, the potential of the two-step rating-based 'double-faced applicability' test with d'A was investigated as an alternative to conventional sensory descriptive analysis in terms of sensory characterization and product discrimination. Twelve commercial spread products were evaluated using both conventional sensory descriptive analysis with a trained sensory panel and two-step rating-based 'double-faced applicability' test with an untrained sensory panel. The results demonstrated that the 'double-faced applicability' test can be used to provide a direct measure of the applicability magnitude of sensory attributes of the samples tested in terms of d'A for sensory characterization of individual samples and multiple sample comparisons. This suggests that when the appropriate list of attributes to be used in the questionnaire is already available, the two-step rating-based 'double-faced applicability' test with d'A can be used as a more efficient alternative to conventional descriptive analysis, without requiring any intensive training process.
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Affiliation(s)
- In-Ah Kim
- Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul 03760, South Korea
| | | | - Hye-Seong Lee
- Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul 03760, South Korea.
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64
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Lelièvre-Desmas M, Valentin D, Chollet S. Pivot profile method: What is the influence of the pivot and product space? Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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65
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Ares G, Varela P. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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66
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67
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P. Monteiro MJ, A. Costa AI, Franco MI, Bechoff A, Cisse M, Geneviève F, Tomlins K, E. Pintado MM. Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. J SENS STUD 2017. [DOI: 10.1111/joss.12297] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maria João P. Monteiro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
| | - Ana Isabel A. Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
- UCP - Católica Lisbon School of Business & Economics, Palma de Cima; Lisboa Portugal
| | - Maria Isabel Franco
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
| | - Aurelie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent; United Kingdom
| | - Mady Cisse
- École Superieure Polytechnique; Université Cheikh Anta Diop, Dakar, Dakar-Fann; Sénégal
| | | | - Keith Tomlins
- Natural Resources Institute, University of Greenwich, Chatham Maritime, Kent; United Kingdom
| | - Maria Manuela E. Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Porto Portugal
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68
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Esmerino EA, Tavares Filho ER, Thomas Carr B, Ferraz JP, Silva HL, Pinto LP, Freitas MQ, Cruz AG, Bolini HM. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples. Food Res Int 2017; 99:375-384. [DOI: 10.1016/j.foodres.2017.06.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 10/19/2022]
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69
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Alcaire F, Antúnez L, Vidal L, Zorn S, Giménez A, Castura JC, Ares G. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers. Food Res Int 2017; 97:215-222. [DOI: 10.1016/j.foodres.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/06/2017] [Accepted: 04/10/2017] [Indexed: 11/15/2022]
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70
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Gámbaro A, Maceiras L, Erramouspe F, Nógues L, Callejas N, Vieitez I. Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers. FOOD SCI TECHNOL INT 2017. [PMID: 28649866 DOI: 10.1177/1082013217717612] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Over the past decade, the use of check-all-that-apply questions has become an easier and faster alternative to traditional sensory profiles using trained assessors, allowing the characterisation of a product by consumers. In this study, 65 consumers evaluated the acceptability of six artisan Uruguayan sheep cheese samples during a six-month storage period, providing a descriptive profile using a check-all-that-apply questionnaire consisting of 32 sensory and non-sensory terms. Although the acceptability of five of the six samples was not modified during storage, the consumers were able to perceive changes in the texture and flavour of products, providing a sensory profile of the cheeses. The categories s trange flavour, animal odour, strange odour, bitter and acidic were associated with negative terms such as bad quality and unpleasant flavour, whereas salty and tasty appeared to be related to positive terms including good quality, pleasant flavour and delicious. Therefore, for the Uruguayan consumer, preference for this type of product appears to be mainly conditioned by the flavour perceived in these cheeses, rather than their texture attributes.
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Affiliation(s)
- Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Lucía Maceiras
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Florencia Erramouspe
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Lucía Nógues
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Nicolás Callejas
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
| | - Ignacio Vieitez
- Departamento de Ciencia y Tecnología de Alimentos, Universidad de la República, Montevideo, Uruguay
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71
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Gámbaro A, Roascio A, Boinbaser L, Parente E. Influence of packaging and product information on consumer perception of cosmetic creams-A case study. J SENS STUD 2017. [DOI: 10.1111/joss.12260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Adriana Gámbaro
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
| | - Antonella Roascio
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
| | - Lucía Boinbaser
- Department of Pharmaceutical Sciences, Cosmetic Chemistry Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
| | - Emma Parente
- Department of Pharmaceutical Sciences, Cosmetic Chemistry Laboratory, School of Chemistry; Universidad de la República, Montevideo; Uruguay
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72
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Kim IA, Hopkinson A, van Hout D, Lee HS. A novel two-step rating-based ‘double-faced applicability’ test. Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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73
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Antúnez L, Vidal L, de Saldamando L, Giménez A, Ares G. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.09.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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74
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Oppermann A, de Graaf C, Scholten E, Stieger M, Piqueras-Fiszman B. Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.09.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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75
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Jaeger SR, Kim KO, Lee S, Hunter DC, Kam K, Chheang SL, Jin D, Lee PY, Xia Y, Ares G. Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.10.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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76
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Ares G, de Andrade JC, Antúnez L, Alcaire F, Swaney-Stueve M, Gordon S, Jaeger SR. Hedonic product optimisation: CATA questions as alternatives to JAR scales. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.08.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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77
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Oliveira D, Reis F, Deliza R, Rosenthal A, Giménez A, Ares G. Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction. Food Res Int 2016; 89:448-453. [DOI: 10.1016/j.foodres.2016.08.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 08/18/2016] [Accepted: 08/20/2016] [Indexed: 11/28/2022]
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78
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Vidal L, Jaeger SR, Antúnez L, Giménez A, Ares G. Product spaces derived from projective mapping and CATA questions: Influence of replicated assessments and increased number of study participants. J SENS STUD 2016. [DOI: 10.1111/joss.12220] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Ltd; Auckland New Zealand
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Ana Giménez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química; Universidad de la República; Canelones Uruguay
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79
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80
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Lazo O, Claret A, Guerrero L. A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP). J SENS STUD 2016. [DOI: 10.1111/joss.12202] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oxana Lazo
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Anna Claret
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
| | - Luis Guerrero
- IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
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81
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Takahashi K, Kohno H. Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake. PLoS One 2016; 11:e0150524. [PMID: 26939054 PMCID: PMC4777507 DOI: 10.1371/journal.pone.0150524] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Accepted: 02/14/2016] [Indexed: 01/10/2023] Open
Abstract
Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor and a sophisticated taste. Because of technical difficulties inherent in brewing ginjo sake, off-flavors sometimes occur. However, the metabolites responsible for off-flavors as well as those present or absent in higher quality ginjo sake remain uncertain. Here, the relationship between 202 polar chemical compounds in sake identified using capillary electrophoresis coupled with time-of-flight mass spectrometry and its organoleptic properties, such as quality and off-flavor, was examined. First, we found that some off-flavored sakes contained higher total amounts of metabolites than other sake samples. The results also identified that levels of 2-oxoglutaric acid and fumaric acid, metabolites in the tricarboxylic acid cycle, were highly but oppositely correlated with ginjo sake quality. Similarly, pyridoxine and pyridoxamine, co-enzymes for amino transferase, were also highly but oppositely correlated with ginjo sake quality. Additionally, pyruvic acid levels were associated with good quality as well. Compounds involved in the methionine salvage cycle, oxidative glutathione derivatives, and amino acid catabolites were correlated with low quality. Among off-flavors, an inharmonious bitter taste appeared attributable to polyamines. Furthermore, protein analysis displayed that a diversity of protein components and yeast protein (triosephosphate isomerase, TPI) leakage was linked to the overall metabolite intensity in ginjo sake. This research provides insight into the relationship between sake components and organoleptic properties.
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Affiliation(s)
- Kei Takahashi
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
- * E-mail:
| | - Hiromi Kohno
- National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima, 739–0046, Japan
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