[2Bp] Flavor compound, Pigment

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room B（S3） (3F N322)

座長:伊藤彰敏(あいち産業科学技術総合センター　食品工業技術センター)、曾根輝雄(北海道大学農学部)、熊沢賢二(小川香料㈱)

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3:00 PM - 3:15 PM

[2Bp-01] Characterization of aroma compounds in Yamahai-brewed sake by SA-SBSE-GC-O/MS

*Tetsuya Sasaki¹, Nobuo Ochiai², Yuya Yamazaki¹, Kikuo Sasamoto², Toshihide Michihata¹, Takashi Koyanagi³ (1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K, 3. Ishikawa Prefectural University)

3:15 PM - 3:30 PM

[2Bp-02] Targeted profiling of aroma compounds of specially designated Sake by SA-SBSE-GC/MS

*Yuya Yamazaki¹, Tetsuya Sasaki¹, Nobuo Ochiai², Kikuo Sasamoto², Toshihide Michihata¹, Takashi Koyanagi³ (1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K., 3. Ishikawa Prefectural University)

3:30 PM - 3:45 PM

[2Bp-03] Characteristics of aroma compounds of Hokkaido wines of 'Yamasachi'

*Noriko Minami^1,8, Yumi Tanabe², Masahisa Abe³, Masafumi Sakurai⁴, Fumie Kabashima⁴, Hirotaka Tajima⁵, Katuyuki Takahashi⁶, Satoru Nakagawa⁷, Akihiro Yamaguchi⁹, Teruo Sone² (1. Graduate School of Global Food Resources, Hokkaido University, 2. Research Faculty of Agriculture, Hokkaido University, 3. NPO Winecluster Hokkaido, 4. LECO, 5. Hokkaido Wine, 6. Furano Winery, 7. Research Faculty of Media and communication, Hokkaido University, 8. Japan Food Research Laboratories, 9. Rakuno University)

3:45 PM - 4:00 PM

[2Bp-04] Analysis of flavor changes mechanism in underwater-aged wines

*Mai OGAWA¹, Chie SUZUKI², Keisuke ITO^1,2, Yuko TERADA^1,2 (1. University of Shizuoka・Food and Nutritional Sciences, 2. University of Shizuoka・Graduate School of Integrated Pharmaceutical and Nutritional Sciences)

4:00 PM - 4:15 PM

[2Bp-05] Characterization of the Key Wine Aroma Compounds produced during Second Fermentation in Bottle

*Maho Oguri¹, Haruna Aoyama¹, Junya Sakaguchi¹, Hidetoshi Kojima¹, Takeshi Kaneko¹, Tooru Shioi¹ (1. Sapporo Breweries LTD.)

4:15 PM - 4:30 PM

[2Bp-06] Changes in color and composition of green tea due to light irradiation

*Midori Yasuda¹, Shuichi Kouso¹, Masaaki Tabata² (1. Department of Health and Nutrition Sciences, Nishikyushu University, 2. Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering, Saga University)

休憩 (4:30 PM - 4:45 PM)

4:45 PM - 5:00 PM

[2Bp-07] Identification of Characteristic Aroma Components of Mocha Coffee

*Teruhisa Ohashi¹, Kenji Kawaguchi¹, Taiga Tanaka¹, Tomona Matsumoto¹ (1. T.HASEGAWA CO.,LTD.)

5:00 PM - 5:15 PM

[2Bp-08] Application of a Trace Volatile Thiols Detection Method to Coffee Beans and Brewed Coffee

*Eri Hiraki¹, Akihiro Kawaraya¹, Yoshihiro Yaguchi¹ (1. Corporate Research & Development Division, Takasago International Corporation)

5:15 PM - 5:30 PM

[2Bp-09] Evaluation of flavor sensation in orange juice via QCM and applications of flavor emulsions as sustainable alternatives for orange juice

*Taiga TANAKA¹, Yuya UEDA¹, Hiromu SASAKURA¹, Takahiro SAKAI¹, Miyu TANAZAWA², Izuru KAWAMURA² (1. T.HASEGAWA CO.,LTD., 2. Graduate School of Engineering Science, Yokohama National University)

5:30 PM - 5:45 PM

[2Bp-10] Characterization of the lemon aroma of different degrees of ripeness by sensory evaluation and GC-MS

*Yuri Sato¹, Ryoko Baba¹, Jun Matsunaga¹, Kenji Kumazawa¹ (1. Ogawa & Co.,Ltd.)

5:45 PM - 6:00 PM

[2Bp-11] Elucidation of a citrus-derived aroma component with enhancing effect for fruit juicy feeling

*Yumi Kusano¹, Ariaki Murata¹, Kazuya Taira¹, Yuji Nakayama¹, Atsuo Nakazaki², Kenichi Tomiyama¹, Aki Kurabe¹, Yoshihiro Yaguchi¹ (1. Takasago International Corporation, 2. Iwate University)

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