[2KAp] 食品成分 | The 73rd Annual Meeting of JSFST

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Oral presentationA 食品成分，食品分析（Food Ingredients, Food Analysis）

[2KAp]食品成分

Thu. Aug 27, 2026 3:30 PM - 6:00 PM JST
Thu. Aug 27, 2026 6:30 AM - 9:00 AM UTC

C101(Kawauchi Building C, 1st Floor)

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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2KAp01]VOC Omics and Chemometric Analysis of Aroma Profiles in Honey

*Yoko TESHIMA¹, Rin YOSHIKAWA¹, Junhan ZHANG², Tetsuya ARAKI², Tatsuro MAEDA¹ (1. Department of Health and Dietetics, Teikyo Heisei University, 2. Department of Global Agricultural Sciences, University of Tokyo)

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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2KAp02w031]VOC-omics and Chemometrics Analysis of the Aromatic Profile of Sesame

*Chihiro ARAI¹, Syuntaro ISOYA¹, Junhan ZHANG², Yoko TESHIMA¹, Tetsuya ARAKI², Tatsuro MAEDA¹ (1. Department of Health and Dietetics, Teikyo Heisei University, 2. Department of Global Agricultural Sciences, University of Tokyo)

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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2KAp03w032]VOC-omics and Chemometrics Analysis of Miso Aroma Profile

*Hanada Ayana¹, MAEHARA Daiki¹, ZHANG Junhan², TESHIMA Yoko¹, ARAKI Tetsuya², MAEDA Tatsuro¹ (1. Teikyo Heisei University, 2. Tokyo University)

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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2KAp04w033]VOC Omics and Chemometric Analysis of Aroma Profiles in Soy Sauce

*Takumi TOGUCHI¹, Masayoshi TANAKA², Shuntaro ISOYA¹, Junhan ZHANG², Yoko TESHIMA¹, Tetuya ARAKI², Yaturo MAEDA¹ (1. Department of Health and Dietetics, Teikyo Heisei University, 2. Department of Global Agricultural Sciences, University of Tokyo)

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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2KAp05w034]Visualization of Taste Characteristics of Craft Beers in Tokyo Using Taste Sensing System and Physicochemical Analysis

*Taichi Nemoto¹, Shizue Saegusa¹, Eriko Kishino¹ (1. Tokyo Metropolitan Industrial Technology Research Institute food technology center)

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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.)

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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2KAp07]Structural Analysis of Pineapple Aroma Compounds Using HS-SPME-GC-MS and Machine Learning

*Naomi Watanabe¹, Marina Namba¹, Azusa Kubota¹, Yoshio Abe¹, Masaaki Ubukata¹ (1. JEOL Ltd.)

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5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2KAp08]Characterization of Bonito Flakes by Using GC-MS with EI and Soft Ionization

*Nanako Kato¹, Watanabe Naomi¹, Kubota Azusa¹, Abe Yoshio¹, Ubukata Masaaki¹ (1. JEOL Ltd.)

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5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2KAp09w035]Development of analytical method for gas phase aroma compounds using an Automated online solid phase extraction-GC/MS system and comparison with solid phase

*Shoya Arakawa¹, Sasano Ryoichi¹ (1. AiSTI Science Co., Ltd.)

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5:45 PM - 6:00 PM JST(8:45 AM - 9:00 AM UTC)

[2KAp10]A study of sampling methods based on analytical values for sake.

*Satoru Shimofuji¹, Yoshirou Hoki¹, Tomotaka Doi¹, Yoshino Okamoto¹, Reina Katoh¹, Hironori Moriyama¹ (1. Kochi Prefectural Industrial Technology Center)

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