The 73rd Annual Meeting of JSFST
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Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3KDa]感性評価，官能評価; その他の成分

Fri. Aug 28, 2026 9:00 AM - 11:30 AM JST
Fri. Aug 28, 2026 12:00 AM - 2:30 AM UTC
C106(Kawauchi Building C, 1st Floor)
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9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3KDa01]Assessment of Inulin's Role in Reducing Astringency Using Liposomes

*Kota Kera1, Kohta Arakawa2, Honomi Mitsuji1, Ryo Takano1, Takahiro Koeda2 (1. Tokyo University of Agriculture, 2. R&D Dept., Fuji Nihon Corp.)
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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)
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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)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3KDa04]Effects of soft water hardness on food flavor characteristics

*Suzuki Rina1, Mishina Yuki1, Morimitsu Yasujiro1, Takeda Hatsumi2, Nakayama Mikiko3 (1. Ochanomizu University, 2. Mitsubishi Chemical Corporation, 3. Mitsubishi Chemical Cleansui Corporation)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3KDa05]Effect of the proportion of porridge ingredients on the texture characteristics of porridge

*TOMOKA KUROTOBI1, TAKAYOSHI HOSHINO2, MANA YAMORI3 (1. Hiroshima Shudo University, 2. SBE LAB, 3. Prefectural University of Hiroshima)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3KDa06w059]Temporal Profile of Emotions during Beer Consumption Assessed by the Multi-sip TDE Method

*Kota Kunii1, Kazuki Maruyama1, Tomokazu Takaoka1, Soichi Sakashita1 (1. Sapporo Breweries LTD.)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3KDa07]Analysis of the Flavor Characteristics and Palatability of Black Vinegar with Different Aging Periods

*Aoi Hashito1, Chinami Ishibashi1, Shigeo Takenaka1, Yuki Hujimoto2, Kensaku Hamada2, Akira Huji2, Hiroaki kanouchi1 (1. Osaka Metropolitan University・Graduate School of Human Life Sciences・Human Life Sciences, 2. Sakamoto Kurozu, Inc.)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3KDa08]Effects of ponzu sauces prepared with different citrus juices on the tastes or odor of cooked oysters(Crassostrea gigas)

*Takashi Osaka1, Yayoi Watanabe1, Maho Ogami1 (1. Hiroshima prefectural technology research institute,food technology research center)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3KDa09]Analysis of the relationship between sensory evaluation and acoustic properties of fried food texture

*Ai Isogawa1, Kaori Nagai1, Akiko Ogawa1, Kanji Aoyagi1, Fumiaki Satoh2 (1. The Nisshin OilliO Group, Ltd. , 2. Chiba Institute of Technology)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3KDa10]Rankings are determined based on sensory evaluation and physical and chemical data.

*Toshihide Horiguchi1 (1. Horiguchi coffee research institute)
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