{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,27]],"date-time":"2026-06-27T01:06:49Z","timestamp":1782522409017,"version":"3.54.5"},"reference-count":13,"publisher":"Oxford University Press (OUP)","issue":"9","license":[{"start":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T00:00:00Z","timestamp":1751846400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"DOI":"10.13039\/501100001691","name":"JSPS","doi-asserted-by":"publisher","award":["JP22K05476"],"award-info":[{"award-number":["JP22K05476"]}],"id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,8,23]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>This study investigates the authentication of Japanese sake ingredients and geographical origin through the application of hydrogen stable isotope analysis by deuterium nuclear magnetic resonance (NMR) spectroscopy. Ethanol was purified from sake, and the hydrogen stable isotope ratios of its methyl and methylene groups of ethanol were measured. The results indicated that the (D\/H)methyl ratio reflects differences in the ingredients, while the (D\/H)methylene ratio reflects differences in the water utilized in the brewing process. This discrepancy was attributed to the different origins of hydrogen in these functional groups during ethanol biosynthesis by yeast. This study demonstrates that hydrogen stable isotope analysis by NMR can provide accurate information about sake ingredients and brewing water, thus providing a scientific basis for Japanese sake authentication.<\/jats:p>","DOI":"10.1093\/bbb\/zbaf098","type":"journal-article","created":{"date-parts":[[2025,7,4]],"date-time":"2025-07-04T07:55:59Z","timestamp":1751615759000},"page":"1373-1381","source":"Crossref","is-referenced-by-count":1,"title":["Study on authentication of ingredients and geographical origin of Japanese sake based on hydrogen stable isotope analysis by deuterium NMR"],"prefix":"10.1093","volume":"89","author":[{"given":"Kenji","family":"Ogura","sequence":"first","affiliation":[{"name":"Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, Nonoichi, Ishikawa Department of Food Science, ,","place":["Japan"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ren","family":"Mizutani","sequence":"additional","affiliation":[{"name":"Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, Nonoichi, Ishikawa Department of Food Science, ,","place":["Japan"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2025,7,7]]},"reference":[{"key":"2025082310523452300_bib1","doi-asserted-by":"publisher","first-page":"2792","DOI":"10.1007\/s12161-017-0839-9","article-title":"Carbon stable isotope analysis for glucose in sake: simple freeze-dried sake can substitute for glucose following HPLC Isolation","volume":"10","author":"Akamatsu","year":"2017","journal-title":"Food Anal Methods"},{"key":"2025082310523452300_bib2","doi-asserted-by":"publisher","first-page":"136372","DOI":"10.1016\/j.foodchem.2023.136372","article-title":"Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes","volume":"424","author":"Akamatsu","year":"2023","journal-title":"Food Chem"},{"key":"2025082310523452300_bib3","doi-asserted-by":"crossref","DOI":"10.1007\/978-3-030-77692-3","volume-title":"Stable Isotope Geochemistry Ninth Edition","author":"Hoefs","year":"2021"},{"key":"2025082310523452300_bib4","doi-asserted-by":"publisher","first-page":"979","DOI":"10.2116\/analsci.33.979","article-title":"Stable isotope analysis of hydrogen and oxygen in a traditional Japanese alcoholic beverage, Sake, from Niigata Prefecture in Japan and Other Countries","volume":"33","author":"Kuribayashi","year":"2017","journal-title":"Anal Sci"},{"key":"2025082310523452300_bib5","doi-asserted-by":"publisher","first-page":"135791","DOI":"10.1016\/j.foodchem.2023.135791","article-title":"A review of recent compound-specific isotope analysis studies applied to food authentication","volume":"415","author":"Liu","year":"2023","journal-title":"Food Chem"},{"key":"2025082310523452300_bib6","doi-asserted-by":"publisher","first-page":"1651","DOI":"10.1007\/1-4020-3910-7_185","article-title":"SNIF-NMR\u2014Part 1: principles","volume-title":"Modern Magnetic Resonance","author":"Martin","year":"2008"},{"key":"2025082310523452300_bib7","doi-asserted-by":"publisher","first-page":"387","DOI":"10.2343\/geochemj.28.387","article-title":"Spatial distribution of \u03b4D-\u03b418O values of surface and shallow groundwaters from Japan, south Korea and east China","volume":"28","author":"Mizota","year":"1994","journal-title":"Geochem J"},{"key":"2025082310523452300_bib8","article-title":"Reference material 8535 VSMOW Vienna Standard Mean Ocean Water. 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