Changes in the charged metabolite and sugar profiles of pasteurized and unpasteurized Japanese sake with storage

Masahiro Sugimoto, Miku Kaneko, Hiromi Onuma, Yasuko Sakaguchi, Masayo Mori, Shinobu Abe, Tomoyoshi Soga, Masaru Tomita

研究成果: Article査読

40 被引用数 (Scopus)

抄録

Japanese sake (rice wine) is commonly heat treated (pasteurized) to maintain its quality. In this study, temporal changes in the metabolite profiles of pasteurized and unpasteurized sake were investigated during storage. Metabolomic analyses were conducted for eight sets of pasteurized and unpasteurized sake obtained from single process batches stored at 8 or 20 °C for 0, 1, 2, or 4 months. Capillary electrophoresis time-of-flight mass spectrometry and liquid chromatography tandem mass spectrometry were used to obtain charged metabolite and sugar profiles, respectively. The total amino acid concentration decreased with storage, and the decrease was faster in pasteurized sake than in unpasteurized. The organic acid concentrations were relatively constant in both types of sake. Peptide and glucose concentrations increased and polysaccharide concentrations decreased in unpasteurized sake, while they were relatively constant in pasteurized sake. Rather than stabilizing the sake metabolite profile during storage, pasteurization results in characteristic changes compared to unpasteurized sake.

本文言語English
ページ(範囲)2586-2593
ページ数8
ジャーナルJournal of agricultural and food chemistry
60
10
DOI
出版ステータスPublished - 2012 3 14

ASJC Scopus subject areas

  • 化学 (全般)
  • 農業および生物科学(全般)

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