[3KDa] 感性評価，官能評価; その他の成分

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

[3KDa02] The formation mechanism of α-dicarbonyl compounds in beer and their changes during storage

*Yuri Nomi¹, Kaisei Saito¹, Haruki Ikarashi¹, Mayura Mochizuki², Takumi Nishimoto³, Tomochika Kano⁴, Aiko Morishita⁵, Masaru Kato³, Yasuhiro Takahashi³ (1. NUPALS, 2. Kirin Brewery, Sendai Brewery, 3. Kirin Holdings, Institute for Future Beverages, 4. Kirin Brewery, Innovation Center for Technology and Product, 5. Kirin Brewery, Nagoya Brewery)

Keywords:

Beer,Maillard reaction,α-Dicarbonyl compounds