Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations

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.