[3Gp01-13] 食品分析、フレーバー物質、色素

4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[3Gp08] Change in aroma components of green coffee beans aged in whiskey barrels.

*Miyu Sato^1,2, Yujin Ashino^1,2, Akatsuka Hiroyuki³, Shigeru Miura³, Akiko Nakamura³, Tatsuki Ogura¹ (1. Institute for Advanced Biosciences, Keio University, 2. Shonai Regional Industry Promotion Center, 3. Tohoku Bankokusha Co., Ltd.)

Keywords:

Barrel aged coffee,Aroma components,Aging