Shikano Hitomi, Komatsu Kazuki, Koga Fumiya, Hara Meguru, Yoshinaga Kazuaki, Ishikawa Naoto, Taira Shu
Faculty of Food and Agricultural Sciences Fukushima University Fukushima Japan.
Livestock Research Centre, Fukushima Agricultural Technology Centre Fukushima Japan.
Food Sci Nutr. 2025 Aug 25;13(9):e70839. doi: 10.1002/fsn3.70839. eCollection 2025 Sep.
This study investigated the effects of sake lees (SL) supplementation on the taste characteristics of Japanese Black Wagyu beef. Analytical sensory testing and taste sensor analysis demonstrated significantly higher sweetness scores in the SL-fed group. Liquid chromatography-mass spectrometry (LC-MS) identified increased levels of amino acids, nucleotides, and glucose 1-phosphate, compounds associated with sweetness and umami perception. Metabolomic pathway analysis indicated upregulation of the tricarboxylic acid (TCA) cycle and purine metabolism in SL-fed cattle, suggesting enhanced energy metabolism and glycogen accumulation. These metabolic changes were consistent with sensory data, highlighting the potential of SL as a functional feed additive for improving beef palatability. This integrative approach combining sensory and chemical profiling provides new insight into taste enhancement mechanisms in livestock products.
本研究调查了添加酒糟（SL）对日本黑毛和牛肉风味特征的影响。分析性感官测试和味觉传感器分析表明，喂食SL的组甜度得分显著更高。液相色谱-质谱联用（LC-MS）鉴定出氨基酸、核苷酸和1-磷酸葡萄糖水平升高，这些化合物与甜味和鲜味感知有关。代谢途径分析表明，喂食SL的牛的三羧酸（TCA）循环和嘌呤代谢上调，表明能量代谢和糖原积累增强。这些代谢变化与感官数据一致，突出了SL作为改善牛肉适口性的功能性饲料添加剂的潜力。这种将感官分析和化学分析相结合的综合方法为畜产品风味增强机制提供了新的见解。
