Correlation between sensory evaluation scores of Japanese sake and metabolome profiles.

@article{Sugimoto2010CorrelationBS,
  title={Correlation between sensory evaluation scores of Japanese sake and metabolome profiles.},
  author={Masahiro Sugimoto and Toshihiko Koseki and Akiyoshi Hirayama and Shinobu Abe and Tomoyoshi Sano and Masaru Tomita and Tomoyoshi Soga},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 1},
  pages={374-83}
}
The aim of this study was to explore the association between taste and metabolite profiles of Japanese refined sake. Nontarget metabolome analysis was conducted using capillary electrophoresis mass spectrometry. Zatsumi, an unpleasant not clear flavor, and sweetness, bitterness, and sourness were graded by four experienced panelists. Regression models based on support vector regression (SVR) were used to estimate the relationships among sensory evaluation scores and quantified metabolites and… CONTINUE READING