Science-Based Evaluation and Visualization of Sake Flavors and Providing this Information to Consumers
Technical notes | 2023 | ShimadzuInstrumentation
GC/MSD, Software, LC/MS
IndustriesFood & Agriculture
ManufacturerShimadzu
Key wordsjunmai, kamikawa, goryo, ginjo, tokachi, daiginjo, sake, yamahai, koji, aroma, tokubetsu, isoamyl, flavor, suisei, taisetsu, taste, bitter, sweet, acid, brewery, ginpu, goryonokura, brewed, rice, components, hexanoate, ethyl, yellow, terroir, base, acetate, umami, water, white, hekiungura, kitashizuku, ryokkyugura, related, characteristics, soft, remaining, trisaccharides, consumers, flavors, valine, isoleucine, citric, tastes, type, sweetness
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