[2KAp] 食品成分

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2KAp06] Effects of Roasting Degree on the Aroma and Flavor Profile of Hojicha

*Takako Shibata^1,2, Michiko Kobayashi³, Takehito Sagawa⁴, Akio Watanabe^2,3 (1. Saitama Tea Research Institute, 2. Grad.sch. Human Life Sci. Jumonji Univ., 3. Human Life Sci. Jumonji Univ., 4. S&B Foods Inc.)

Keywords:

Hojicha,Aroma compound analysis,Sensory evaluation