[3KCa] フレーバー物質，色素

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3KCa02] Identification of characteristic aroma compounds in roasted wx ae brown rice using GC×GC-TOF-MS and multivariate analysis

*Hatsuho Takemitsu^1,2, Miyako Kotaniguchi¹, Fumie Kabashima³, Shinichi Kitamura^1,2 (1. OMU, 2. IPE Inc., 3. LECO Japan Corp.)

Keywords:

roasted brown rice,aroma,GC×GC-TOFMS,Maillard reaction,pyrazine