3:00 PM - 3:15 PM

[2Dp-01] Comprehensive Analysis of Volatiles of Green Tea and Searching for Novel Compounds Using Non-targeting Omics

*Shuntaro ISOYA¹, Takayoshi TANAKA², Mari MAEDA-YAMAMOTO³, Tetsuya ARAKI², Tatsurou MAEDA¹ (1. Teikyo Heisei University, Graduate School of Helth and Dietetics, 2. The University of Tokyo, Graduate School of Global Aglicultral Sciences, 3. Institute of Food Research,NARO)

3:15 PM - 3:30 PM

[2Dp-02] Changes in metabolic composition during dough fermentation with Levain

*Kenjiro SUGIYAMA¹, Seiya NAKAMURA¹, Takayoshi TANAKA^2,3, Shuntaro ISOYA³, Kouji TAKEYA⁴, Tetsuya ARAKI², Tatsuro MAEDA³, Yoko IIJIMA¹ (1. Kogakuin University, School of Advanced Engineering, 2. The University of Tokyo, Graduate School of Global Agricultural Sciences, 3. Teikyo Heisei University, Graduate School of Health and Dietetics, 4. TUMUGI Bakery & Cafe)

3:30 PM - 3:45 PM

[2Dp-03] Comprehensive Analysis of Flavor of Levain and Yeast Breads Using Non-targeting Omics

*Takayoshi TANAKA^1,2, Kenjirou SUGIYAMA³, Shuntarou ISOYA², Seiya NAKAMURA³, Yuto SASAKI³, Kouji TAKEYA⁴, Youko IIJIMA³, Tatsurou MAEDA², Tetsuya ARAKI¹ (1. The University of Tokyo, Graduate School of Global Agricultural Sciences, 2. Teikyo Heisei University, Graduate School of Health and Dietetics, 3. Kogakuin Unversity, School of Advanced Engineering, 4. TSUMUGI Bakery&Cafe)

3:45 PM - 4:00 PM

[2Dp-04] Elucidation of the transfer maechanism of metabolic compounds in bread using nontargeting omics

*TATSURO MAEDA¹, takayoshi tanaka^2,1, Shuntarou Isoya¹, Kenjirou Sugiyama³, Seiya Nakamura³, Kouji Takeya⁴, Tetuya Araki² (1. Teikyo Heisei University Graduate School of Health and Dietetics, 2. The University of Tokyo Graduate School of Grobal agriculural Sciences, 3. Kogakuin Univercity, School of Advanced Engineering g., 4. TSUMUGI Bakery&Cafe)

4:00 PM - 4:15 PM

[2Dp-05] Development of accelerated testing method for frozen bread dough

*Maho Fujimoto¹, Aki Morita¹ (1. Mitsubishi Corporation Life Sciences Limited)

4:15 PM - 4:30 PM

[2Dp-06] Evaluation of factors for enhancement of sweet flavor in bread by α-amylase addition

*Terama Shiozawa¹, Yui Sago², Miyu Nakadomari², Kenjiro Sugiyama², Masaharu Yamada², Yoko Iijima² (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)

4:30 PM - 4:45 PM

[2Dp-07] Evaluation of Bread as a Source of Sphingolipids

*Yuina Yamasaki¹, Yuki Manabe¹, Tatsuya Sugawara¹ (1. Graduate School of Agriculture, Kyoto University)

4:45 PM - 5:00 PM

[2Dp-08] Structural analysis of bread starch in aging by solid state NMR

*Yui Hikichi¹, Aki Morita², Etsuko Katoh¹ (1. Toyo Univ., 2. Mitsubishi Corp. Life Sci. Limit.)

5:00 PM - 5:15 PM

[2Dp-09] Development of Novel Colorimetric Assay Kits for Sucrose and Lactose Using Enzymatic Method

*Keiko Shintate¹, Hitoshi Kusakabe¹ (1. ENZYME-SENSOR Co., Ltd.)

5:15 PM - 5:30 PM

[2Dp-10] Development of a Novel Colorimetric Fructose Assay Kit Using Enzymatic Method

*Chihiro Amano¹, Hitoshi Kusakabe¹ (1. ENZYME SENSOR Co.,Ltd.)

5:30 PM - 5:45 PM

[2Dp-11] Comparison of colorimetric methods for the analysis of total polyphenols in tea

*Kokoro Matsushita¹, Chihiro Honda¹, Yoriyuki Nakamura², Shigenori Kumazawa¹ (1. Graduate School of Integrated Pharmaceutical and Nutritional Science, University of Shizuoka, 2. Tea Science Center, University of Shizuoka)

5:45 PM - 6:00 PM

[2Dp-12] Investigation of Foreign Amylase Adulteration in Honey by Native-PAGE Activity Staining Method.

*Takaki Aoba¹, Yushi Takahashi¹, Yoshinari Hirakawa¹, Sayaka Mori¹, Tomomi Masuya¹, Kazuhiro Fujita¹ (1. Japan Food Research Laboratories)

Session information

[2Dp] Food Analysis