[3Gp01-13] 食品分析、フレーバー物質、色素

4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[3Gp10] Verification of Dual Flavor Characteristics of Strecker Aldehydes Formed in Cooking of Foods

*Hidetoshi Ito¹, Terama Shiozawa¹, Hikaru Ucnida¹, Yoko Iijima² (1. Applied Chemistry and Chemical Engineering Program, 2. Department of Applied Chmistry)

Keywords:

Strecker aldehydes,Cooking,Flavor,Miso,Soy sauce