The 71th Annual Meeting of JSFST
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Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3Da]Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 9:00 AM - 11:30 AM JST
Sat. Aug 31, 2024 12:00 AM - 2:30 AM UTC
Room D 3F N324
Chair:Yasuhiro Funatsu, Fumiyo Hayakawa
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Da-01]Analysis of taste and odor sensitivity changes induced by aerobic exercise

*Momo MURATA1, Rina MATSUDA2, Kensuke NOJIRI3, Seiji SAKATE1,2, Sachiko KUGA4, Hidetoshi UE5, Masataka NARUKAWA2 (1. Grad. Sch. Home Econ., Kyoto Women's Univ., 2. Dep. Food Nutr., Kyoto Women's Univ., 3. T. HASEGAWA CO.,LTD., 4. Kyoto Univ. Foreign Studies, 5. Kyoto City Univ. Arts)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Da-02]Establishment of a new evaluation method for positive emotions, and detection of emotional changes ingested of mint tablets.

*Yuki Nagao1, Misaki Hatanaka1, Isao Nadaoka1, Motoyuki Tagashira1, Ichiro Kajisa1, Megumi Onoue1, Naoko Hosoda2, Yukihiro Ito2, Hanae Yamazaki3 (1. Asahi Group Foods, Ltd., 2. Asahi Group Japan, Ltd., 3. Ryukoku University)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Da-03]Evaluation of emotional changes ingested of chocolate bars with different textures

*Misaki HATANAKA1, Yuuki NAGAO1, Isao NADAOKA1, Motoryuki TAGASHIRA1, Naoko HOSODA2, Yukihiro ITO2, Hanae YAMAZAKI3 (1. ASAHI GROUP FOOD, LTD., 2. ASAHI GROUP JAPAN, LTD., 3. Ryukoku University)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Da-04]Development of a sensory lexicon for evaluation of fried foods

*Kaori Nagai1, Noriko Chiba1, Yuko Nakano2, Kanji Aoyagi1, Akira Akahane1, Hidetaka Uehara1, Fumiyo Hayakawa2 (1. The Nisshin OilliO Group, Ltd., 2. Institute of Food Research, NARO )
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Da-05]Auditory feedback effect of mastication sounds on snack foods that have absorbed moisture

*Tae Sugiyama1, Yoshihiro Murano1, Kinya Tsuchiya1, Fumiaki Satoh2 (1. The Nisshin OilliO Group, Ltd., 2. Chiba Institute of Technology)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

休憩

10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Da-06]Visualization of the palatable food texture of scrambled eggs~Comparison between egg products and plant based products~

*Mayu Goda1, Takayuki Yokoyama2, Takashi Nakamura1 (1. Department of Agricultural Chemistry, Faculty School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Da-07]Sweetness of watermelon in eating evaluation

*MASAKO OSAWA1, SHINGO FUJITA1, TAKAHIRO INAKUMA2 (1. Hagihara Farm. co., Ltd., 2. Kagawa Nutrition University)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Da-08]Relationship Between Sensory Properties and Aromatic Components in Dairy Products with CATA method

*Masaya Komatsu1, Sadaki Asakuma1, Yasuko Ueda1, Yuka Shinoda1 (1. Hokkaido Agricultural Research Center, NARO)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Da-09]Differences in consumer preferences for local fish sauces between central and southern Hokkaido using external preference mapping

Wataru Matsuda1, Shuji Yoshikawa2, Akihiko Tamaki2, Yasuyuki Konishi3, Airi Shiobara3, Munehiro Suzuki4, Takamitsu Hirayama4, *Yasuhiro Funatsu4 (1. OMF, 2. FPRC-HRO, 3. HITEC, 4. FSHW-RGU)
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