Session Details
[2Bp]Flavor compound, Pigment
Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room B（S3） 3F N322
座長:伊藤 彰敏(あいち産業科学技術総合センター)、笹木 哲也(石川県工業試験場)、熊沢 賢二(小川香料)
[2Bp-01]Characterization of aroma compounds in Yamahai-brewed sake by SA-SBSE-GC-O/MS
*Tetsuya Sasaki1, Nobuo Ochiai2, Yuya Yamazaki1, Kikuo Sasamoto2, Toshihide Michihata1, Takashi Koyanagi3 (1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K, 3. Ishikawa Prefectural University)
[2Bp-02]Targeted profiling of aroma compounds of specially designated Sake by SA-SBSE-GC/MS
*Yuya Yamazaki1, Tetsuya Sasaki1, Nobuo Ochiai2, Kikuo Sasamoto2, Toshihide Michihata1, Takashi Koyanagi3 (1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K., 3. Ishikawa Prefectural University)
[2Bp-03]Characteristics of aroma compounds of Hokkaido wines of 'Yamasachi'
*Noriko Minami1,8, Yumi Tanabe2, Masahisa Abe3, Masafumi Sakurai4, Fumie Kabashima4, Hirotaka Tajima5, Katuyuki Takahashi6, Satoru Nakagawa7, Akihiro Yamaguchi9, Teruo Sone2 (1. Graduate School of Global Food Resources, Hokkaido University, 2. Research Faculty of Agriculture, Hokkaido University, 3. NPO Winecluster Hokkaido, 4. LECO, 5. Hokkaido Wine, 6. Furano Winery, 7. Research Faculty of Media and communication, Hokkaido University, 8. Japan Food Research Laboratories, 9. Rakuno University)
[2Bp-04]Analysis of flavor changes mechanism in underwater-aged wines
*Mai OGAWA1, Chie SUZUKI2, Keisuke ITO1,2, Yuko TERADA1,2 (1. University of Shizuoka・Food and Nutritional Sciences, 2. University of Shizuoka・Graduate School of Integrated Pharmaceutical and Nutritional Sciences)
[2Bp-05]Characterization of the Key Wine Aroma Compounds produced during Second Fermentation in Bottle
*Maho Oguri1, Haruna Aoyama1, Junya Sakaguchi1, Hidetoshi Kojima1, Takeshi Kaneko1, Tooru Shioi1 (1. Sapporo Breweries LTD.)
[2Bp-06]Changes in color and composition of green tea due to light irradiation
*Midori Yasuda1, Shuichi Kouso1, Masaaki Tabata2 (1. Department of Health and Nutrition Sciences, Nishikyushu University, 2. Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering, Saga University)
休憩
[2Bp-07]Identification of Characteristic Aroma Components of Mocha Coffee
*Teruhisa Ohashi1, Kenji Kawaguchi1, Taiga Tanaka1, Tomona Matsumoto1 (1. T.HASEGAWA CO.,LTD.)
[2Bp-08]Application of a Trace Volatile Thiols Detection Method to Coffee Beans and Brewed Coffee
*Eri Hiraki1, Akihiro Kawaraya1, Yoshihiro Yaguchi1 (1. Corporate Research & Development Division, Takasago International Corporation)
[2Bp-09]Evaluation of flavor sensation in orange juice via QCM and applications of flavor emulsions as sustainable alternatives for orange juice
*Taiga TANAKA1, Yuya UEDA1, Hiromu SASAKURA1, Takahiro SAKAI1, Miyu TANAZAWA2, Izuru KAWAMURA2 (1. T.HASEGAWA CO.,LTD., 2. Graduate School of Engineering Science, Yokohama National University)
[2Bp-10]Characterization of the lemon aroma of different degrees of ripeness by sensory evaluation and GC-MS
*Yuri Sato1, Ryoko Baba1, Jun Matsunaga1, Kenji Kumazawa1 (1. Ogawa & Co.,Ltd.)
[2Bp-11]Elucidation of a citrus-derived aroma component with enhancing effect for fruit juicy feeling
*Yumi Kusano1, Ariaki Murata1, Kazuya Taira1, Yuji Nakayama1, Atsuo Nakazaki2, Kenichi Tomiyama1, Aki Kurabe1, Yoshihiro Yaguchi1 (1. Takasago International Corporation, 2. Iwate University)