Presentation Information

[P031]Identification of components contributing to the cooking function of mirin by comprehensive component analysis.

*Takeru HARA1, Hironori TAKEMITSU1, Akira OIKAWA2,3, Ryosuke SASAKI3, Kohei GOSHI1, Ken'ichi KURIYAMA1 (1. TAKARA SHUZO CO.,LTD., 2. Graduate School of Agriculture,Kyoto University, 3. RIKEN CSRS)

Keywords:

hon-mirin,CE-TOFMS,Kokumi (full-bodied flavor),Maillard reaction products (MRPs),Amadori compounds


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