Session2-2

6:00 PM - 6:15 PM JST(9:00 AM - 9:15 AM UTC)

[OP34] Effects of the Fatty Acid Composition of Sucrose Fatty Acid Esters on Flavor Release in Oil-Based Models

*Natsuki Yurue¹, Aya Yoshinaga-Kiriake¹, Seiya Tanaka², Naohiro Gotoh², Kazuaki Yoshinaga¹ (1. Fukushima Univ., 2. Tokyo University of Marine Science and Technology)

Keywords:

Flavor release,Sucrose fatty acid esters,Oil-based model