Fatty acids

Fatty acids are a type of organic compound that forms an important part of fats, characterized by a carboxyl group (−COOH) at the end of a carbon chain. Based on their properties, fatty acids are broadly classified into saturated and unsaturated fatty acids. Saturated fatty acids have no double bonds between carbon atoms; examples include palmitic acid and stearic acid. Unsaturated fatty acids, on the other hand, have one or more double bonds between carbon atoms; examples include oleic acid and linoleic acid. In sake, fatty acids are an important factor influencing aroma and flavor, and those produced during fermentation in particular contribute to the sake's flavor and mouthfeel.