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）

[3Gp01-13]食品分析、フレーバー物質、色素

Fri. Aug 29, 2025 2:15 PM - 5:30 PM JST
Fri. Aug 29, 2025 5:15 AM - 8:30 AM UTC
Room G(3F 134)
Chair:Ryosuke Mega, Yuko Terada, Keisuke Ito
2:15 PM - 2:30 PM JST(5:15 AM - 5:30 AM UTC)

[3Gp01]Using VOC omics the effect of saltwater treatment on fish odor

*Coa Oishi1, Shunsuke Hara1, Katsuya Imai1, Tatsuro Maeda1 (1. Teikyo Heisei University Department of Health and Dietetics)
Comment()
2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[3Gp02]Comprehensive Analysis of Odor Changes in the Fish Aging Process Using Non-Targeted VOC Omics

*KATSUYA IMAI1, COA OISHI1, SHUNSUKE HARA1, TATSURO MAEDA1 (1. Teikyo Heisei University Department Health and Dietetics)
Comment()
2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[3Gp03]Comprehensive Analysis of Heating Aroma of Meat Expressed by Salt Marinade and Search for New Compounds by Non-targeting VOC-omics

*shunsuke Hara1, Katsuya IMAI1, Coa OISHI1, Takayoshi TANAKA3, Shuntaro ISOYA2, Tetsuya ARAKI3, Tatsuro MAEDA1 (1. Teikyo Heisei University Department of Health and Dietetics, 2. Teikyo Heisei University Graduate School of Health and Dietetics, 3. The University of Tokyo Graduate School of Agricultural and Life Sciences)
Comment()
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[3Gp04]Elucidation of the transfer mechanism of metabolic compounds in bread using non-targeting omics

*Zhang Junhan1, Tatsuro Maeda2, Shuntaro Isoya2, Takayoshi Tanaka1, Kenjiro Sugiyama3, Tetsuya Araki1, Kouji Takeya4 (1. The University of Tokyo, Graduate School of Agriculture and Life Sciences, 2. Teikyo Heisei University Department of Health and Dietetics, 3. Kogakuin University, School of Engineering, 4. TSUMUGI Bakery&Cafe)
Comment()
3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Gp05]The effect of moist heat-moisture-treatment on aroma components of brown rice

*Hisako Okumura1, Rika Oya1, Momo Oyanagi1, Kaya Seki1, Marimo Ono1, Masayoshi Sugawara1 (1. National Institute of Technology (KOSEN), Nagaoka College)
Comment()
3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Gp06]Mechanism of Flavor Change in Underwater-Aged Wine with a Focus on Blue Visible Light

*MAI OGAWA1, CHIE SUZUKI1, KEISUKE ITO1, YUKO TERADA1 (1. University of Shizuoka Graduate School of Integrated Pharmaceutical and Nutritional Sciences)
Comment()
3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[3Gp07]Development of an AI-based scheme for visualizing flavors from aroma compound profiles

*Ryoki Tsuji1,3, Chisa Kato2, Toyomi Ito3, Yuko Terada1,2, Keisuke Ito1,2,3 (1. Guraduate School of Univ. of Shizuoka, 2. Univ. of Shizuoka, 3. DigSense, LLC)
Comment()
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 Sato1,2, Yujin Ashino1,2, 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.)
Comment()
4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[3Gp09]Identification of volatile compounds in juniper berry essential oil that enhance juiciness of lemon

*Kana Nakamura1, Takeshi Aoyama2, Naho Kaneta2, Shoji Hattori1 (1. Analytical Research Department, Soda Aromatic Co., Ltd., 2. Flavor Creation Department, Soda Aromatic Co., Ltd.)
Comment()
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)
Comment()
4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[3Gp11]Key aroma compounds and effects of preparation conditions in soy protein-derived Maillard reaction products exhibiting meaty aroma

*Kosaku Nishimura1, Tatsuya Abe1 (1. Toyo institute of food technology)
Comment()
5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[3Gp12]Inhibitory Effect of Vegetable Dashi on Lipid Oxidation

*Taro Taguchi1, Miwa Fukuda1, Mamiko Kitagawa1 (1. Kagome Inc.)
Comment()
5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[3Gp13]Identification of (E)-1-(4-hydroxy-3-methoxyphenyl)dec-5-en-3-one and its analogues in supercritical CO2 ginger extract and their flavor evaluation

*Yuki Tokura1, Han Sato1, Akira Nakanishi1 (1. T.HASEGAWA CO.,LTD.)
Comment()
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