The 15th Symposium on Biorelevant Chemistry
Sep 8 - Sep 10, 2021Held Online
The 15th Symposium on Biorelevant Chemistry
Sep 8 - Sep 10, 2021Held Online
[2B-06]Interaction of cell-sized lipid vesicles with key flavors in sake
*Tsuyoshi Yoda1(1. Aomori Prefectural Industrial Technology Research Center, Hachinohe Industrial Research Institute)
Keywords:
Sake,Ginjo-ko,Lipid vesicle
吟醸香溶液と、不飽和脂質1,2-Dioleoyl-sn-glycero-3-phosphocholine(DOPC)からなる細胞サイズ脂質小胞と混合させ、位相差光学顕微鏡による直接観察を行うことで、吟醸香成分との相互作用を及ぼすかどうか調べた。