[2Ha01-10] フレーバー物質、色素

11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[2Ha10] Evaluation of the relationship between changes in lightness of wood chips from Iwate Prefecture and the amount of leached barrel aroma components due to roasting treatment.

*Seiichi Hareyama¹, Mitsuhiko Suzuki², Nana Ito¹, Shou Kikuchi¹, Takashi Onoue², Kazuhiro Kinbayashi² (1. Local Independent Administrative Agency Iwate Industrial Research Institute, 2. Shorin Co., Ltd.)

Keywords:

barrel aging,wood chips,roasting,cask aroma,LC/MS/MS