the library

Sake

Spirits & brews· spirit

Every one of its 7 compounds carries a paper the library can cite.

• 1-propanolaromaalcoholreads as burning taste (PubChem)Measured in 22 of 338 ingredients.cite

  one of six volatile aromatic compounds determined in every sake sample by the official methods — Kobayashi et al. 2025, Metabolites (Section 2.3)
• isobutanolaromaalcoholreads as sweet, musty odor (PubChem)Measured in 24 of 338 ingredients.cite

  one of six volatile aromatic compounds determined in every sake sample by the official methods — Kobayashi et al. 2025, Metabolites (Section 2.3)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  measured by official method in all samples, and modelled as a sensory attribute in its own right for the H29BY brewing year — Kobayashi et al. 2025, Metabolites (Section 2.3; and Table 4 (Results of modeling the sensory evaluation attributes), row 'Ethyl acetate')
• dimethyl trisulfidearomasulfur compoundMeasured in 12 of 338 ingredients.cite

  0.25 µg/L in the untreated sake; the paper identifies 1,3-dimethyltrisulfane (DMTS) as 'the major component of the unpleasant aged odour' (hineka) and describes it as 'sulphury, onion-like' — Murayama et al. 2018, Scientific Reports (Title, Introduction and Table 3, column 'DMTS (μg L−1)', row 'control')
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  one of six volatile aromatic compounds determined in every sake sample by the official National Tax Administration Agency and National Research Institute of Brewing methods — Kobayashi et al. 2025, Metabolites (Section 2.3 (General Properties and Aroma Components of Sake))
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  measured by official method and modelled as its own sensory attribute; the paper calls it 'one of the main components of ginjo-ka' and reports its VIPpred value above 1 — Kobayashi et al. 2025, Metabolites (Section 2.3; Table 4, row 'Ethyl hexanoate'; Discussion)
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  measured by official method and modelled as its own sensory attribute; named with ethyl hexanoate as a major component of ginjo-ka — Kobayashi et al. 2025, Metabolites (Section 2.3; Table 4, row 'Isoamyl acetate')