[3Aa] フレーバー物質，色素

[3Aa04] Effect of volatile compounds on the quality of Japanese fermented soy sauce

○王 碩¹、Takehiro Tamura³、Nobuyuki Kyouno³、Xiaofang Liu¹、Han Zhang^1,2、Yoshinobu Akiyama^1,2、Jie Yu Chen^1,2 (1. Graduate School of Akita Prefectural University、2. Akita Prefectural University、3. Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives)