Correlation between sensory evaluation scores of Japanese sake and metabolome profiles

Masahiro Sugimoto, Toshihiko Kosekl, Akiyoshi Hirayama, Shinobu Abe, Tomoyoshi Sano, Masaru Tomita, Tomoyoshi Soga

Research output: Contribution to journalArticlepeer-review

60 Citations (Scopus)


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 visualized as a nonlinear relationship between sensory scores and metabolite components. The SVR model was highly accurate and versatile: the correlation coefficients for whole training data, cross-validation, and separated validation data were 0.86, 0.73, and 0.73, respectively, for zatsumi. Other sensory scores were also analyzed and modeled by SVR. The methodology demonstrated here carries great potential for predicting the relevant parameters and quantitative relationships between charged metabolites and sensory evaluation in Japanese refined sake.

Original languageEnglish
Pages (from-to)374-383
Number of pages10
JournalJournal of agricultural and food chemistry
Issue number1
Publication statusPublished - 2010 Jan 13


  • Capillary electrophoresis mass spectrometry
  • Japanese sake
  • Metabolome
  • Sensory evaluation
  • Support vector regression

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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