[3KDa] 感性評価，官能評価; その他の成分

9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3KDa03] Changes in Maillard reaction products during heating in beer brewing and their impact on “Koku” taste

*Masaru Kato¹, Mayura Mochizuki², Akira Horie¹, Reiko Ota³, Aiko Morishita⁴, Yasuhiro Takahashi¹, Yuri Nomi⁵ (1. Kirin Holdings, Institute for Future Beverages, 2. Kirin Brewery, Sendai Brewery, 3. Kirin Brewery, Innovation Center for Technology and Product, 4. Kirin Brewery, Nagoya Brewery, 5. NUPALS)

Keywords:

Beer,peptide,bound MRPs,browning rate,Koku