Session Details
[若手の会]若手の会
Thu. Aug 27, 2026 1:00 PM - 6:00 PM JST
Thu. Aug 27, 2026 4:00 AM - 9:00 AM UTC
Thu. Aug 27, 2026 4:00 AM - 9:00 AM UTC
Couleur (Kawauchi)
8月27日（木）10:00～17:00（16:30撤収）
8月27日（木）13:15～14:05 討論タイム
8月27日（木）14:15～15:00 討論タイム
8月27日（木）13:15～14:05 討論タイム
8月27日（木）14:15～15:00 討論タイム
[3KBp03w001]Development of a rapid simultaneous analysis method for total choline and betaine in food using LC-MS/MS
*Megumi Sasada1, Nana Shimizu1, Yoshinari Hirakawa1, Yutaro Yuasa1, Fumihito Takahashi1, Mikihiko Yoshida1, Kazushi Mizukoshi1 (1. Japan Food Research Laboratories)
[3KBp05w002]Structural Characterization of β-(2,6)-Branched Inulin from Garlic and Comparative Evaluation of Extraction Methods
*Kei KANAI1, Tomoko SUZUKI1, Atsushi HOMMA2, Takao KINO2, Shota KINO2, Shin TAKEI2, Takashi KONDO1, Kohji KITAGUCHI1,3, Tomio YABE1,3,4 (1. Grad. Sch. Nat. Sci. Technol., Gifu Univ., 2. KINO & CO.,Ltd., 3. PFRC, Gifu Univ., 4. iGCORE, Gifu Univ.)
[3KBp07w003]Associations of product availability and appeal framing with salt-reduced food choices across levels of interest: A virtual supermarket study
*Misako Nakadate1, Takeichiro Tominaga1, Mari Nunome1, Nanae Tanemura1, Masuko Kobori1 (1. Center for Food Function and Labeling, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition)
[3KBp09w004]The Effects of Artificial Feed on the Protein and Lipid Content of Silkworms from Gunma Prefecture
*Yoshiyuki Koike1, Hiroki Matsuoka1, Kei Kumakura1, Taito Kobayashi1, Asaka Takahashi2, Ayaka Kanou3, Syunsuke Takizawa3, Akira Tsuji4 (1. Takasaki University of Health and Welfare, 2. Thoto University, 3. Gunma Prefecture Silk Technology Center, 4. Department of Fermentation Science, Tokyo University of Agriculture)
[3KBp10w005]Discovery of unreported dipeptides in cacao bean shells: higher content than in cacao bean nibs used as food and analysis of their behavior upon roasting
*Akari Matsumura1, Megumi Hosokawa1, Satoshi Miyauchi1, Yasutaka Shigemura1 (1. Department of Food and Nutritional Sciences, Tokyo Kasei University1)
[3KBp11w006]Characterization of "Plant-Based" and "Vegan" Collagen Peptides Based on Amino Acid Composition
*Kotoko Yamada1, Megumi Hosokawa1, Satoshi Miyauchi2, Yasutaka Shigemura2 (1. Tokyo Kasei University, Graduate School of Health and Nutrition, 2. Tokyo Kasei University, Nurtrition)
[3KBp12w007]Exploration of Protein-Related Substances in the Boiling Broth of Skipjack Tuna Cutting Powder
*China Minoshima1, Megumi Hosokawa1, Ryo Sawada2, Konosuke Kawabata2, Satoshi Miyauti1, Yasutaka Shigemura1 (1. Graduate School of Health and Nutrition, Tokyo Kasei University, 2. KYOKUYO INC.)
[3KCa01w008]Development of a flavor recommendation tool for implementing the diverse emotional values due to the carbonation stimulation
*Kyoko Sakamoto1, Kanako Higuchi1, Kazuki Matsuo1, Ryoko Baba1, Kenji Kumazawa1 (1. Ogawa & Co., Ltd.)
[3KCa03w009]Aroma and Compositional Characteristics of Beef Steaks: A Comprehensive Analysis of the Effects of Origin and Production Background
*Kosuke IGARASHI1, Yumiko NAKAMURA1, Takayoshi AOKI1, Takashi TSUDA1, Naohiro NOMURA1 (1. NISSIN FOODS HOLDINGS CO., LTD.)
[3KCa05w010]Effects of Roasting on Flavor and Bioactive Compounds in Rooibos Tea
*Haruka Fukushita1, Yuuki Otsuka1, Ryou Miyaji2, Misaki Katayama2, Hironori Tomi3, Takehiro Kashiwagi1, Tomoko Shimamura1 (1. Faculty of Agriculture and Marine Science, Kochi University, 2. Odani Kokufun Co.,Ltd, 3. Organization for Promoting Regional and International Cooperation, Kochi University)
[3KCa08w011]Elucidation of the mechanism of citral-derived off-flavor formation using H218O
*Rina Miyawaki1, Yoshikazu Toyohara1, Ryo Takeuchi1, Toshihiro Takeda1, Toru Ikegami2, Kenji Kanaori2, Kunihiko Tajima3 (1. Takasago International Corp., 2. Department of Molecular Chemistry, Kyoto Institute of Technology., 3. Kyoto Spinlabo Co., Ltd.)
[3KCa10w012]Development of a New AI Technology Capable of Objectively and Quantitatively Evaluating “Meat-Like Flavor”
*Hinano TAKEUCHI1, Ryoki TSUJI1,2, Koharu TAKADA1, Yuko TERADA1, Keisuke ITO1,2 (1. Univ. Shizuoka, 2. DigSense, LLC)
[3KCp05w013]Effects of aerobic exercise on the sensory properties of flavored isotonic beverages
*Rina Matsuda1, Arisa Eguchi2, Momo Murata1, Iida Kurumi3, Ryo Takamatsu3, Nobusato Kanatome3, Sachiko Morikawa3, Kensuke Nojiri3, Sachiko Kuga4, Hidetoshi Ue5, Narukawa Masataka1,2 (1. Kyoto Women's Univ. Grad. Sch. Home Ec., 2. Kyoto Women's Univ. , 3. T. HASEGAWA CO., LTD., 4. Kyoto Univ. F.S., 5. Kyoto City Univ. Arts)
[3KCp06w014]Molecular Mechanisms of Ethanol-Induced Odor Attenuation.
*Ryoma Kobayashi1, Chinatsu Kasahara1, Ichie Ojiro2, Miho Takeuchi3, Hiroaki Negoro3, Hiroki Ishida3, Yuko YukoTerada1, Keisuke Ito1,4 (1. Univ. Shizuoka, 2. NYU Langone Health, 3. Gekkeikan Sake Co. Ltd., 4. DigSense, LLC)
[3KCp07w015]Light-Induced Mechanisms of Underwater Aging and Their Application to Novel Technologies for Flavor Generation
*MAI OGAWA1, YUIRI KITAMURA1, CHIE SUZUKI1, KEISUKE ITO1, YUKO TERADA1 (1. Univ. Shizuoka)
[3KCp08w016]Development of a Novel Aging Technique for Alcoholic Beverages Using Blue Light Irradiation Inspired by Underwater-Aged Wine
*Yuiri Kitamura1, Mai Ogawa1, Keisuke Ito1, Yuko Terada1 (1. Univ. Shizuoka)
[3KCp09w017]Flavor Characteristics of Albariño Wines from Kochi Prefecture
*Hinako Kato1, Hidemasa Kajihara1,2, Koki Waki1, Hironori Tomi3, Daisuke Kosaki4, Yuuki Otsuka1, Takehiro Kashiwagi1, Tomoko Shimamura1 (1. Faculty of Agriculture and Marine Science, Kochi University, 2. Inoue winery corporation, 3. Organization for Promoting Regional and International Cooperation, 4. Faculty of Science and Technology, Kochi University)
[3KCp11w018]Anti-greasiness effect on oral cavity by melanoidin derived from coffee and barley tea
*Kurosh INOUE1, Aya KAWAGUCHI1, Natsuki ISEKI2, Yuki FURUI2, Mitsugu AKAGAWA3, Takeshi ISHII1,2 (1. Kobegakuin Univ., 2. Grad Sch. of Kobegakuin Univ., 3. Grad Sch. of Tokushima Univ.)
[3KDp02w019]Analysis of Release Behavior in Thickening Polysaccharide Systems Using Diverse Aroma Compounds
*Shoichi Sato1, Yoko Iijima2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
[3KDp05w020]Effects of Sugar Acid Calcium Salts on Browning Suppression in Boiled Broccoli
*Ryota Watanabe1, Nakako Katsuno2 (1. Graduate School, Gifu University, 2. Gifu University)
[3KDp06w021]Discovery of a Novel Human Olfactory Receptor Chaperone Enabling Highly Sensitive Flavor Evaluation
*Aoi Oshima1, Ichie Ojiro2, Yuko Terada1, Keisuke Ito1,3 (1. Univ. Shizuoka, 2. NYU Langone Health, 3. DigSense, LLC)
[3KDp08w022]Characterization of odor-active Compounds in Kougarashi Peppers
*Yuga Minegishi1, Yoko Iijima2, Ryuichi Mihara3 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering, 3. Pepper Revolution Company LLC)
[2KCp07w023]Network-Based Discovery of Antioxidant Components in Bottled Tea Using HIGOMARI®
*Chuang Li1, Thibaud Vermot des Roches1, Hiroshi Tateishi1, Kosei Kino1, Satoshi Imuta1, Hideyuki Suzuki1, Rempei Kuwahara1 (1. HIRATA Corporation)
[2KCp08w024]Analysis of antioxidant compounds in moringa powder using online HPLC-ABTS
*Yuria Kurosu1, Ludivine Valois2, Takako Koriyama1, Takahiro Hosoya1 (1. Toyo University, 2. Université de Strasbourg)
[2KCp09w025]Formation of functional compounds through co-heating of food-derived phenolics: Structural characterization and activity evaluation
*Daiki Nagatsuka1, Hosoya Takahiro1 (1. Toyo University)
[3KDp09w026]Development of Polysaccharide Gel Plates Utilizing Coupled Enzyme System for Colorimetric Analysis of Choline
*Mao Ogata1, Mayo Yamaguchi1, Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[3KDp10w027]Effects of pH and acid type on sourness intensity
*Momo MURATA1,2, Miho TAKAHASHI1, Masataka NARUKAWA1 (1. KWU, 2. NAKAZAWA DAIRY PRODUCTS CO., LTD)
[3KDp11w028]Kinetic analysis of isoflavone conversion in soymilk during ohmic heating
*Kazuya Murakami1, Masayuki Matsuno2, Makoto Shimoyamada1 (1. University of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture)
[3KDp12w029]Permeability of Compounds into Cocoa Beans under Simulated Cocoa Fermentation Conditions
*yuki okamura1, Kayanoki Mai1, Suzuki Tomonori2, Nomura Kaho2, Uchino Masataka2 (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)
[3KDp13w030]Estimation of cyclic dipeptides present in coffee and coffee residue (SCG) and the effect of roasting time on their formation
*Toko Nakashima1, Satoshi Miyauchi1, Yasutaka Shigemura1 (1. Tokyo Kasei University・Food Science and Nutrition)
[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)
[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)
[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)
[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)
[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.)
[2KBp02w036]Development of a Rapid Quantification Method for Lutein in Spinach Using Near-Infrared Raman Spectroscopy
*Kenta Kamimura1, Syunnosuke Suwa1, Masahiro Ando2, Haruko Takeyama1,2 (1. Grad. Sch. Adv. Sci. Eng., Waseda Univ., 2. Res. Org. Nano Life Innov., Waseda Univ.)
[2KBp03w037]Non-destructive analysis of saccharides in koji amazake using Raman spectroscopy
*Rio Kajitani1, Takuma Kyotani1,2, Masahiro Ando3, Tomonori Omura4, Haruko Takeyama1,3 (1. Grad. Sch. Adv. Sci. Eng., Waseda Univ.,, 2. Shimadzu Corp.,, 3. Res. Org. Nano Life Innov., Waseda Univ.,, 4. CORAZON Corp.)
[2KBp04w038]Discrimination of soybean cultivation methods using fluorescence fingerprints and X-ray diffraction
*Yuto Yamazaki1, Haruki Takahashi2, Koichi Shibata3, Hiroshi Kido1,2, Yasuko Yamada Maruo1,2 (1. Faculty of Engineering Tohoku Institute of Technology, 2. Graduate School of Engineering Tohoku Institute of Technology , 3. Agricultural producers' co-operative corporation Izumi)
[2KBp05w039]Measurement and Multivariate Analysis of Excitation–Emission Matrix During Moromi Fermentation
*Haruki Takahashi1, Kazusa Agatsuma2, Ken-ya Hashimoto3, Hiroshi Kido1, Yasuko Maruo Y.1 (1. Graduate School of Engineering, Tohoku Institute of Technology, 2. ICHINOKURA Co., Ltd., 3. Industrial Technology Institute, Miyagi Prefectural Government)
[2KBp07w040]Development of a Time-Series Profiling Method for Onion Sautéing
*Kenta Suzuki1, Ayako Nomura2, Tetsuo Iida2, Manami Kobayashi2, Naoki Yamahata1, Takehito Sagawa1 (1. S&B FOODS Inc., 2. Shimadzu Corporation)
[2KBp08w041]Real-time monitoring of cocoa butter crystallization process using Rheo-Raman spectroscopy
*Isana Arai1, Takashi Hiroi2, Hiroki Segawa3 (1. SIT MC, 2. Waseda University, 3. SIT)
[3KAa04w042]High-Sensitivity Detection of Bioactive Peptides by TIMS-Coupled Mass Spectrometry
*Airi Fukuda1, Okamoto Rinna1, Matsui Toshiro2 (1. Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[3KAa06w043]Structural Analysis of Unidentified Disaccharides in Beer
*Mio YAMAUCHI1, Shigenori KUMAZAWA1, Chihiro HONDA1 (1. Univ. Shizuoka)
[3KAa07w044]Development of a novel method for food-derived dipeptide sequencing using PITC derivatization and single-quadrupole LC-MS
*Satoshi Miyauchi1, Yasutaka Shigemura1 (1. Tokyo Kasei University)
[3KAp01w045]Investigation of the Photooxidation Mechanism of Oat Milk Using LC-MS/MS
*Naoya Irisawa1, Ayana Kouzai1, Satoshi Kasatani2, Junya Ito1, Kiyotaka Nakagawa1 (1. Tohoku Univ. , 2. Mitsubishi Chemical Co.)
[3KAp02w046]Evaluation of Photooxidation Mechanisms in Chocolate: Why Is White Chocolate More Susceptible to Light?
*Ayana Kouzai1, Naoya Irisawa1, Arata Hashimoto2, Masamitsu Kuriyama2, Eiji Iwaoka2, Junya Ito1, Kiyotaka Nakagawa1 (1. Tohoku Univ., 2. FUJI OIL CO., LTD.)
[3KAp04w047]Microbial Behavior under Artificial Fermentation Mimicking Cocoa Fermentation
*Momoka Ito1, Ono Siori1, Suzuki Tomonori2, Nomura Kaho2, Uchino Masataka2 (1. Graduate School of Life Sciences, Department of Molecular Microbiology, Tokyo University of Agriculture, 2. Graduate School of Tokyo University of Agriculture Landscape Architecture)
[3KAp06w048]Elucidation of the Aging Characteristics of Mirin Using Comprehensive Oligosaccharide Profiling via LC/MS
*Nonoha Chiba1, Terama Siozawa1, Yoko Iijima2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
[3KAp08w049]A lipid hydroperoxide uniquely formed in the presence of vitamin E occurs in foods and human blood
*Yuki KADONO1, Shunji KATO1,2, Ryosuke AOKI1,3, Toshiro SATO2,3, Jun IMAGI3, Kiyotaka NAKAGAWA1,2 (1. Tohoku Univ. , 2. J-Oil Mills Innovation Laboratory, Tohoku Univ. , 3. J-OIL MILLS, INC.)
[3KBa03w050]Development of an acetyl derivatization-LC-TIMS-MS method for Highly Sensitive Detection of Oligopeptides
*Jueri Kawada1, Xiaoqi Yang1, Tadashi Hayama2, Toshiro Matsui3 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Pharmaceutical Sciences, Fukuoka University, 3. Faculty of Agriculture, Graduate School of Kyushu University)
[3KBa07w051]Assessment of thermal sterilization conditions for canned tilapia based on bone softening and taste
*Kana Yuasa1, Misa Sasai1, Hitoshi Takeharu2, Naoto Matsuda3, Ruka Fujii3, Masato Endou4, Naoko Hamada4 (1. Toyo Institute of Food Technology, 2. Toyo Seikan Co., Ltd., 3. Toyo Seikan Group Holdings, Ltd., 4. Tokyo University of Marine Science and Technology)
[3KBa09w052]Quantitative analysis of imidazole dipeptides and related metabolites in meats by single quadrupole LC-MS using L-FDVDA and PBr column
*Makoto Ozaki1, Tomomi Nakade1, Yasunari Yamada1, Mayu Sekiguchi2, Tsunehisa Hirose1, Motoshi Shimotsuma1, Takahiro Kawase3, Ai Tsuji4, Takefumi Kuranaga5, Hideaki Kakeya5, Shozo Tomonaga2 (1. Nacalai Tesque, Inc., 2. Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, 3. Kyoto Institute of Nutrition and Pathology, Inc., 4. Health Sciences Studies, Faculty of Regional Development, Prefectural University of Hiroshima, 5. Division of Medicinal Frontier Sciences, Graduate School of Pharmaceutical Sciences, Kyoto University)
[3KBa10w053]Comprehensive Quantification of Food Sphingolipids for Database Construction
*Ryouhei Terawaki1, Haruka Ogasawara1, Yuki Manabe1, Tatsuya Sugawara1 (1. Graduate school of Agriculture, Kyoto university)