The 64th AnnualMeeting of the Japan Oil Chemists` Society
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Session Details

Oral Presentations2）Science on lipids, fats and oils, nutrition, health function and foods

Session2-2

Thu. Sep 3, 2026 4:30 PM - 7:00 PM JST
Thu. Sep 3, 2026 7:30 AM - 10:00 AM UTC
Room B(Building M, 3F)
Chair:Hidetoshi Sato, Kazuaki Yoshinaga
4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[OP28]Development of Acid Value Prediction Method of Canola Oil based on Raman Spectroscopy and Partial Least Square Regression (PLSR)

*Shafa Shofiani1, Ren Takayanagi2, Ryosuke Aoki2, Yukihiro Ozaki1, Hidetoshi Sato1 (1. Kwansei Gakuin University, 2. J-Oil Mills)
4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[OP29]Quantitative and Noninvasive Analysis of Fatty Acid Compositions by Raman Spectroscopy

*Hidetoshi Sato1, Pradjna N. Paramitha1, Keita Iwasaki1, Bibin B. Andriana1, Yurika Otoki2, Ibuki Kusumoto2, Yukihiro Ozaki1, Kiyotaka Nakagawa2 (1. School of Biological and Environmental Sciences, Kwansei Gakuin University, 2. Graduate School of Agricultural Science, Tohoku University)
5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[OP30]Comparison of indicators used in acid value analysis

*Yumi Kawazu1, Yasuhiro Iida1, Natsuyo Watanabe1, Takatoshi Wakimoto2, Toru Fukazawa1, Yomi Watanabe3 (1. Japan Association for Inspection and Investigation of Foods Including Fats and Oils, 2. KANAMORI INDUSTRIES CO.,LTD., 3. Osaka Research Institute of Industrial Science and Technology)
5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[OP31]Comparison of Volatile Flavor Profiles of Fried Foods Prepared with Different Vegetable Oils and Identification of Corn Oil-Specific Flavor Compounds Using SAFE and GC-TOFMS

*Kazuya Nishimura1, Yuma Tanaka1, Akane Ohba1, Aya Yoshinaga-Kiriake2, Seiya Tanaka3, Naohiro Gotoh3, Kazuaki Yoshinaga2 (1. Showa Sangyo Co., Ltd., 2. Fukushima University, 3. Tokyo University of Marine Science and Technology)
5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[OP32]Evaluation of methods for measuring aldehydes in oil and volatile aldehydes

*Yusuke Yamamoto1, Naoki Kaze1, Astunori Kumanishi1, Junya Ito2, Shunji Kato2, Kiyotaka Nakagawa2 (1. Ueda oils and Fats Mfg. Co., LTD., 2. Tohoku Univ. Graduate School of Agricultural Science)
5:45 PM - 6:00 PM JST(8:45 AM - 9:00 AM UTC)

[OP33]Analysis of Vegetable Oils Using Measurements of Aldehyde Potential by Carbonyl Value

*Yohei Yamaguchi1, Nobuhiro Sakurai2, Kentaro Murakawa2, Toshiharu Nagai1 (1. Tokyo University of Technology Graduate School, 2. TSUKISHIMA FOODS INDUSTRY CO., LTD.)
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)
6:15 PM - 6:30 PM JST(9:15 AM - 9:30 AM UTC)

[OP35]Development of a simultaneous LC-MS/MS method for lactones and its application to food analysis

*Funa Taniguchi1, Seiya Tanaka1, Aya Kiriake2, Kazuaki Yoshinaga2, Naohiro Gotoh1 (1. Tokyo University of Marine Science and Technology, 2. Fukushima Univ.)
6:30 PM - 6:45 PM JST(9:30 AM - 9:45 AM UTC)

[OP36]Development of a Highly Efficient Concentration Method for Lactones in Butter Using Solvent-Assisted Flavor Evaporation (SAFE)

*AINA YAMAZAKI1, Nishimura Kazuya2, Yoshinaga-Kiriake Aya1, Tanaka Seiya3, Gotoh Naohiro3, Yoshinaga Kazuaki1 (1. FukushimaUniversity, 2. Showa Sangyo Co., Ltd. Technology Center, 3. Tokyo University of Marine Science and Technology)
6:45 PM - 7:00 PM JST(9:45 AM - 10:00 AM UTC)

[OP37]Thermal Oxidation of Saturated Fatty Acids at High Temperatures: Comparison of Oxidation Rates between Saturated and Unsaturated Fatty Acids in Palm Oil

*Daisuke Isaka1, Yui Ohara1, Yuki Odagaki1, Kanji Aoyagi1, shunji Kato2, Yurika Otoki2, Kiyotaka Nakagawa2 (1. The Nisshin OilliO Group, Ltd., 2. Graduate School of Agricultural Science, Tohoku University)
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