The 72th Annual Meeting of JSFST
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Session Details

Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3Ga01-10]食品分析

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room G(3F 134)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Ga01]Quantitative Analysis of Catechins in Tea Leaves

*SUZUNE IKEDA1, YAYOI ICHIKI1, KEIKO MATSUMOTO1 (1. Shimadzu Corporation)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ga02]Changes in various components and microbial flora during fermentation of batabata-cha

*Honoka kasahara1,2, Toshiki Enomoto2, Tetsuya Sasaki3, Takashi Koyanagi1 (1. Graduate school of Ishikawa Prefectural University , 2. Hokuriku Gakuin University, 3. Ishikawa Prefectural Industrial Research Institute)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Ga03]Temporal changes in lipid components and vicissitudes of fatty acid esters of hydroxy fatty acids in mackerel Heshiko

*Takaaki Yoshida1, Yoshitaka Imamichi1, Takaaki Shimohata1, Shoshi Mizuta1, Yoshihiro Yokoyama1, Masatomi Hosoi1 (1. Fukui Prefectural University・Faculty of Marine Science and Technology)
Comment()
9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Ga04]Fluctuation of 2-oxo-imidazole dipeptides in canned tuna production process

*Takahiro Katsuki1,2, Aya Okiura1, Somei Komae2, Hidenobu Sumitani1, Tomoaki Ida3, Shingo Kasamatsu2, Hideshi Ihara2 (1. Toyo Institute of Food Technology, 2. Osaka Metropolitan University Graduate School of Science, 3. Osaka Metropolitan University Organization for Research Promotion)
Comment()
10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Ga05]Behavior of the free amino acids concentration and the mechanical properties of high-pressured carrots in the preservation after high pressure treatment

*HARUKI HOSHINO1, TOMOYUKI FUJII1, DAITARO ISHIKAWA1, JIAMIN YANG1 (1. Tohoku graduate school of agricultural science)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ga06]Differences in Taste Between Organic and Conventional Agricultural Products and the Effects of Boiling, View from the Perspective of Free Amino Acids

*Miyong Pe1, Hiroshi Ueno2, Kumiko Hisaki3, Yukiko Ueda1 (1. Graduate School of Agriculture, Ryukoku University, 2. Research Institute for Food and Agriculture, Ryukoku University, 3. Department of Nutrition, Osaka International College)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Ga07]Analysis of lipid hydroperoxides in foods by the combination of alkaline degradation and LC-MS/MS

*Junya Ito1, Wu Wen-Ling1, Irisawa Naoya1, Nakagawa Kiyotaka1 (1. Tohoku University)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ga08]Consideration of factors affecting the determination of peroxide value and application of improved methods

*Tomoko Itou1, Akiko Kawata1, Maho Fukui1, Haruka Mizutani1, Keiko Nishikawa1, Michiko Yoshihara2, Hirofumi Gotou2, Mikihiko Yoshida1 (1. Japan Food Research Laboratories・Department of Nutritional Sciences, 2. Japan Food Research Laboratories・Department of Customer Consulting and Business Reception)
Comment()
11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Ga09]Adaptation of extraction of fats and oils for peroxide value analysis by centrifugation without organic solvents to nuts.

*Tadahiko Shiono1, Yujin Shigeta1, Mayuu Kanesaki1, Maho Ogami1 (1. HPTRI-FTRC)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Ga10]Examination of suitable conditions for the extraction of fats and oils without organic solvents

*Mayuu Kanesaki1, Yujin Shigeta1, Tadahiko Shiono1, Maho Ogami1 (1. HPTRI-FTRC)
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