The 71th Annual Meeting of JSFST
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Session Details

Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3Ca]Food Analysis

Sat. Aug 31, 2024 9:00 AM - 11:30 AM JST
Sat. Aug 31, 2024 12:00 AM - 2:30 AM UTC
Room C 3F N323
Chair:Kana Kogiso
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Ca-01]Graphite Sheet-assisted Laser Desorption Ionization-Mass Spectrometry Enables Small Organic Compounds Detection

*AYUMI YAHADA1, ZHUOFEI LIU2, KEISHIRO ARIMA2, NAOMI NISHIKI3, RYOU KUWABARA3, SHINJI ISHITANI3, NAOTO OHNO4, MIHO IMAMURA4, TOSHIRO MATSUI1,5, MITSURU TANAKA1,5 (1. R&D center for Five-sense Devices, Kyushu Univ., 2. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 3. Panasonic Holdings Co., 4. R & D, Kikkoman Co., 5. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ca-02]Prediction algorithm for storage temperature of soy sauce by metabolites’ MS signals obtained by graphite sheet-assisted laser desorption ionization mass spectrometry

*Mariko Koshi1, Haruna Ide1, Zhuofei Liu1, Keishiro Arima1, Naoto Ohno2, Miho Imamura2, Naomi Nishiki3, Ryou Kuwabara3, Shinji Ishitani3, Toshiro Matsui1,4, Mitsuru Tanaka1,4 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Research & Development Division, Kikkoman Co., 3. Manufacturing Innovation Division, Panasonic Holdings Co.,, 4. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Ca-03]Structural Analysis of the aroma components in Honey by SPME-GC-TOFMS and Machine learning

*Naomi Watanabe1, Takao Fukudome1, Azusa Kubota1, Masaaki Ubukata1 (1. JEOL Ltd.)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Ca-04]Effect of residual chlorine in tap water on flavor components of granule soup stock aqueous solution

*satoshi asada1, takao otsuka1, takeyuki yamamoto1, hiroshi shimauchi1, hirohito nakajima1 (1. LIXIL)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Ca-05]Integrated aroma profile analysis of Matcha by olfactory receptor activity evaluation and GC analysis

*Masataka Oeki1, Yusuke Ihara1, Yuzo Mizukami2, Chiori Ijichi1 (1. Ajinomoto Co., Inc., Institute of Food Sciences and Technologies, 2. NARO, Institute of Fruit Tree and Tea Science)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ca-10]Development of functional bran pickles using low-temperature fermentative lactic acid bacteria.

*Itsuki Suda1, Taito Kobayasi1, Kei Kumakura1, Asaka Takahasi2, Sanae Okada1, Hiroki Matuoka1 (1. Takasaki University of Health and Welfare, 2. Tohto University)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Ca-06]Changes in Aroma Components in The Headspace of Kelp Dashi Due to Retort Sterilization

*Kana Yuasa1, Misa Sasai1 (1. Toyo Institute of Food Technology)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ca-07]Analysis of aroma components of Komatsuna with dairy products with different milk fat contents from GC/MS

*Moe Araki1, Chino Fujii1, Nanami Wada1, Asuka Taniguchi1, Yasutaka Shigemura1, Rie Kobayashi1, Yoshio Sato1 (1. Tokyo Kasei University)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Ca-08]Analysis of limonin, a bitter component contained in lemons by GC/MS

*Sayaka Nakatsu1, Shigeta Yujin1, Oosaka Takashi1 (1. HPTRI-FTRC)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Ca-09]Study of photooxidation in yogurt

*Eri Sugiki1, Hiromi Kondou1, Mizue Saitou1 (1. Meiji Co.,Ltd)
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