*motoya sugiyama¹, taito kobayasi¹, kei kumakura¹, asaka takahasi², hiroki matuoka¹ (1. Takasaki University of Health and Welfare., 2. Tohto University)

休憩 (10:15 AM - 10:30 AM)

10:30 AM - 10:45 AM

[3Aa-06] Evaluation of flavor variation for commercial soy sauces based on
comprehensive analysis using hybrid flavor analytical method

*Hikaru Uchida¹, Kaito Shimada², Akane Matsuda², Yoko Iijima² (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)

10:45 AM - 11:00 AM

[3Aa-07] The aroma compounds of the spices improve the flavor of the dashi

*Honoka kasahara^1,2, Yuri Nakagawa³, Takehito Sagawa³, Moe Araki⁴, Yoshio Sato⁴ (1. Graduate school of Ishikawa Prefectural University , 2. Hokuriku Gakuin University, 3. S&B Foods Inc., 4. Tokyo Kasei University)

11:00 AM - 11:15 AM

[3Aa-08] Determination of Lactones in Biological Samples by Girard's-T Reagent Derivatization Method and Imaging Mass Spectrometry

*Hitomi Shikano¹, Naoto Ishikawa¹, Kazuaki Yoshinaga¹, Shu Taira¹ (1. Fukushima Univ.)

11:15 AM - 11:30 AM

[3Aa-09] Simultaneous localisation analysis of aloe components by Nano-PALDI imaging mass spectrometry.

*Shu Taira¹, Hitomi Shikano¹, Rin Sagara¹, Junichi Okuzono² (1. Department of Agriculture, Fukushima Univ., 2. Tokyo Aloe)

Session information

[3Aa] Flavor compound, Pigment

[3Aa-01] Anthocyanin characteristics of reddish-purple sweet potato strains

[3Aa-02] LC-MS analysis of perilla anthocyanin pigments from fresh purple leaves and its product

[3Aa-03] Stabilization Mechanism under Subcritical Water Extraction and Thermochromism of Anthocyanins

[3Aa-04] Development of isothiocyanate-enhanced high-performance asazuke pickles