The 72th Annual Meeting of JSFST
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Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3Fa01-10]感性評価，官能評価

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room F(3F 133)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Fa01]Influence of Sensory Attributes on the Preference for Aromatic Characteristics of Essential Oils

*Ikuko Minami1,2, Yuki Maruishi3, Maaya Hayashi3, Yuki Kanazawa4, Kentaro Sai4, Hiroya Ishikawa2,3 (1. Yamagata Pref. Yonezawa Univ., 2. Fukuoka women's Univ., 3. Grad. School Health & Environ. Sci., Fukuoka Women’s Univ., 4. THREE Holistic Research Center, ACRO Inc.)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Fa02]Palatability and physical and chemical properties of Chinese noodles mixed with various fish flours

*Natsuki Ganeko1, Hiroto Yonahara1, Asahi Takechi1, Kousei Mitsuji1, Akie Kawasaki1 (1. Fukuyama University)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Fa03]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)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Fa04]Utlizing discarded sugarcane bagasses as a substitute for wheat flour

*Yuika Nakamura1, Haruto Miyagawa2, Momoka Kondo3, Yoko Miyahara3, Kenichi Tanabe4, Masato Hirayasu5, Koichi Hirayama6, Kenji Narazaki7, Shizuka Hase1,2 (1. Guraduate School of engineering Major of Life, Environment, and Applied Chemistry, 2. Fukuoka Instutute of Technology , 3. Nakamura Gukuen University Junior College, division of Food and nutrition, 4. Nakamura Gukuen University, Graduate school of Nutritional, 5. BREWTEC , 6. NINO System, 7. Fukuoka Instutute of Technology, General Education Center)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Fa05]Correlation between sensory property changes and compound accumulation in black soybean ‘Tanbaguro’ edamame during an extended harvest period

*Junna Matsumoto1, Naho Mizuno1, Hideaki Sakata2, Ryuta Okuta3, Maki Akita4, Kensuke Fujita5, Tomoko Hirota2, Toshiya Toda1 (1. Mukogawa Women's Univ. Grad. Sch., 2. Hyogo Pref. Tech. Cent. for Agri., For. and Fish., 3. Hyogo Pref. Tanba Agri. Ext. Cent., 4. Hyogo Pref. Himeji Agri. Ext. Cent., 5. JA Tanbasasayama)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Fa06]Examination of flavor changes in carbonated water by adding spice extracts

*Moe Araki1, Mio Nonaka1, Maika Mizusawa1, Yuri Nakagawa2, Takehito Sagawa2, Yasutaka Shigemura1, Yoshio Sato1 (1. Tokyo Kasei University, 2. S&B Foods Inc.)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Fa07]Effect of melting characteristics of coating chocolate on the sensory properties of chocolate bar ice cream

*Yoshiyasu Sato1, Kanae Watanabe1, Kana Takahashi1, Eiko Yanagisawa1, Itsuko Odamaki1, Tadahiro Abe1 (1. MORINAGA MILK INDUSTRY CO., LTD.)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Fa08]Comparison of measurement methods for the physical properties of thickening liquids
- TPA and SBE method -

*TOMOKA KUROTOBI1, TAKAYOSHI HOSHINO2, MANA YAMORI3 (1. Hiroshima Shudo University, 2. SBE LAB, 3. Former Prefectural University of Hiroshima)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Fa09]Estimation of in-oral flavor changes during yogurt consumption by combining ORAL-MAPS® and instrumental analysis

*Kenji Toyota1, Motoki Inoue1, Mamiko Nihonmatsu1 (1. Meiji Co., Ltd.)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Fa10]Consumer Clustering Based on Sensory Preference Structure for Commercial Milk and Its Validation: A CATA and Ridge Regression Approach

*Masaya Komatsu1, Sadaki Asakuma1, Yasuko Ueda1, Yuka Shinoda1 (1. Hokkaido Agricultural Research Center, NARO)
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