sake flavor

General Material Information

Trivial Name	sake flavor
Synonyms	saki beer flavor saki beer flavor savornotes sake flavor sake type flavor sake wine flavor saki flavor saki wine flavor

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Literature & References

None found

Publications by PubMed
Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake.
Distribution of lysophosphatidylcholine in the endosperm of Oryza sativa rice.
Disguising the taste of antiretrovirals for pediatric patients infected with Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome: creative flavor compounding and techniques, part 2.
Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation.
Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production.
Accelerated alcoholic fermentation caused by defective gene expression related to glucose derepression in Saccharomyces cerevisiae.
Rim15p-mediated regulation of sucrose utilization during molasses fermentation using Saccharomyces cerevisiae strain PE-2.
Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
Noninvasive image derived heart input function for CMRglc measurements in small animal slow infusion FDG PET studies.
A metabolomic study of preterm human and formula milk by high resolution NMR and GC/MS analysis: preliminary results.
Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28.
Properties of a high malic acid-producing strains of Saccharomyces cerevisiae isolated from sake mash.
Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres.
The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.
Utilization of date syrup as a tablet binder, comparative study.
Correlation between sensory evaluation scores of Japanese sake and metabolome profiles.
Combinatorial gene overexpression and recessive mutant gene introduction in sake yeast.
Structure of the high-molecular weight exopolysaccharide isolated from Lactobacillus pentosus LPS26.
Isoflavone aglycones production from isoflavone glycosides by display of beta-glucosidase from Aspergillus oryzae on yeast cell surface.
Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature.
Impact of mild heat treatments on induction of thermotolerance in the biocontrol yeast Candida sake CPA-1 and viability after spray-drying.
Hepatoprotective effects of a concentrate and components of sake against galactosamine (GalN)-induced liver injury in mice.
Hydrogen bonding of water-ethanol in alcoholic beverages.
Less irritative action of wine and Japanese sake in rat stomachs: a comparative study with ethanol.
Improved production of isoamyl acetate by a sake yeast mutant resistant to an isoprenoid analog and its dependence on alcohol acetyltransferase activity, but not on isoamyl alcohol production.
Molecular breeding of the Mureka-non-forming sake koji mold from Aspergillus oryzae by the disruption of the mreA gene.
Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate.
Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash.
Molecular cloning of the isoamyl alcohol oxidase-encoding gene (mreA) from Aspergillus oryzae.
Construction of recombinant sake yeast containing a dominant FAS2 mutation without extraneous sequences by a two-step gene replacement protocol.
Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.
Studies on absorption and hydrolysis of ethyl alpha-D-glucoside in rat intestine.
Production of nisin by Lactococcus lactis in media with skimmed milk.
Ethyl alpha-D-glucoside was absorbed in small intestine and excreted in urine as intact form.
Isolation of auxotrophic mutants of diploid industrial yeast strains after UV mutagenesis.
Applicability of CoA/acetyl-CoA manipulation system to enhance isoamyl acetate production in Escherichia coli.
Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol.
Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.
Optimization of growth conditions of the postharvest biocontrol agent Candida sake CPA-1 in a lab-scale fermenter.
Effects of intermittent addition of cellulase for production of L-lactic acid from wastewater sludge by simultaneous saccharification and fermentation.
Liquid formulation of the biocontrol agent Candida sake by modifying water activity or adding protectants.
Yeast-immobilized SPV device for koji quality control in sake brewing process.
Gene expression of the taurine transporter and taurine biosynthetic enzymes in rat kidney after antidiuresis and salt loading.
Improving water stress tolerance of the biocontrol yeast Candida sake grown in molasses-based media by physiological manipulation.
Solute stresses affect growth patterns, endogenous water potentials and accumulation of sugars and sugar alcohols in cells of the biocontrol yeast Candida sake.
Synthesis of alpha-D-glucosylglycerol by alpha-glucosidase and some of its characteristics.
Characterization of acid-stable glucose isomerase from Streptomyces sp., and development of single-step processes for high-fructose corn sweetener (HFCS) production.
Insertion analysis of putative functional elements in the promoter region of the Aspergillus oryzae Taka-amylase A gene (amyB) using a heterologous Aspergillus nidulans amdS-lacZ fusion gene system.
Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate.
Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages.
Predicting helical structures of the exopolysaccharide produced by Lactobacillus sake 0- 1.
Mutagenicity of soy sauce treated with nitrite in the presence of ethanol or alcoholic beverages.
Analysis of lysine-dependent yeast sporulation: a decrease in cyclic AMP is not required for initiation of meiosis and sporulation in Saccharomyces cerevisiae.
Sugar-containing or sugar-free paediatric medicines: does it really matter?
Effects of soy products in reducing risk of spontaneous and neutron-induced liver-tumors in mice.
[Mechanism and therapy of hyponatremia with central origin].
Arginine catabolism in Lactobacillus sake isolated from meat.
[For the sake of the teeth: tooth-sparing sweets].
Bioavailability of glucose from Palatinit.
Studies on the production of cells of Saccharomyces sake.
Publications by J-Stage
Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake

Other Information

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Flavor Dynamics	Golden Frog Trading Manufacturing
Flavor Dynamics, Inc.

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Winey
winey
General comment	Sake

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for sake flavor usage levels up to:
	not for fragrance use.

Safety references

None found