Sake Pairings with Dried Squid (Surume) Show Lower Accumulation of (Z) -1,5-Octadien-3-One and Weaker Metallic Odor Than Beer Pairings

This study investigated why metallic/fishy odor was weaker when selected sakes, rather than beers, were paired with dried squid (surume). In a formal sensory evaluation by 14 panelists, two beer pairings received higher metallic-odor scores than two sake pairings (randomized-complete-block analysis of variance, F (3, 39) = 23.78, p < 0.001). Gas chromatography–olfactometry identified 1-octen-3-one, (Z)-1,5-octadien-3-one, and trans-4,5-epoxy-(E)-2-decenal, with (Z)-1,5-octadien-3-one showing the largest descriptive contrast between beer and sake. A targeted method combining stir bar sorptive extraction, post-extraction oxime derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA), and GC‑MS/MS with negative chemical ionization was developed for trace analysis of this compound. In a descriptive survey of 10 commercial beers and seven commercial sakes, the apparent increase relative to the deionized-water‑surume control averaged 74.7 ng/L in beer and 10.5 ng/L in sake, corresponding to a beer-to-sake ratio of 7.1. These findings show an association between lower apparent (Z)-1,5-octadien-3-one accumulation and the weaker metallic odor observed in the selected sake‑surume pairings.