[3Ca] Food Analysis

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room C (3F N323 )

Chair:Kana Kogiso

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9:00 AM - 9:15 AM

[3Ca-01] Graphite Sheet-assisted Laser Desorption Ionization-Mass Spectrometry Enables Small Organic Compounds Detection

*AYUMI YAHADA¹, ZHUOFEI LIU², KEISHIRO ARIMA², NAOMI NISHIKI³, RYOU KUWABARA³, SHINJI ISHITANI³, NAOTO OHNO⁴, MIHO IMAMURA⁴, TOSHIRO MATSUI^1,5, MITSURU TANAKA^1,5 (1. R&D center for Five-sense Devices, Kyushu Univ., 2. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 3. Panasonic Holdings Co., 4. R & D, Kikkoman Co., 5. Fac. of Agric., Grad. Sch. of Kyushu Univ.)

9:15 AM - 9:30 AM

[3Ca-02] Prediction algorithm for storage temperature of soy sauce by metabolites’ MS signals obtained by graphite sheet-assisted laser desorption ionization mass spectrometry

*Mariko Koshi¹, Haruna Ide¹, Zhuofei Liu¹, Keishiro Arima¹, Naoto Ohno², Miho Imamura², Naomi Nishiki³, Ryou Kuwabara³, Shinji Ishitani³, Toshiro Matsui^1,4, Mitsuru Tanaka^1,4 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Research & Development Division, Kikkoman Co., 3. Manufacturing Innovation Division, Panasonic Holdings Co.,, 4. Fac. of Agric., Grad. Sch. of Kyushu Univ.)

9:30 AM - 9:45 AM

[3Ca-03] Structural Analysis of the aroma components in Honey by SPME-GC-TOFMS and Machine learning

*Naomi Watanabe¹, Takao Fukudome¹, Azusa Kubota¹, Masaaki Ubukata¹ (1. JEOL Ltd.)

9:45 AM - 10:00 AM

[3Ca-04] Effect of residual chlorine in tap water on flavor components of granule soup stock aqueous solution

*satoshi asada¹, takao otsuka¹, takeyuki yamamoto¹, hiroshi shimauchi¹, hirohito nakajima¹ (1. LIXIL)

10:00 AM - 10:15 AM

[3Ca-05] Integrated aroma profile analysis of Matcha by olfactory receptor activity evaluation and GC analysis

*Masataka Oeki¹, Yusuke Ihara¹, Yuzo Mizukami², Chiori Ijichi¹ (1. Ajinomoto Co., Inc., Institute of Food Sciences and Technologies, 2. NARO, Institute of Fruit Tree and Tea Science)

休憩 (10:15 AM - 10:30 AM)

10:30 AM - 10:45 AM

[3Ca-06] Changes in Aroma Components in The Headspace of Kelp Dashi Due to Retort Sterilization

*Kana Yuasa¹, Misa Sasai¹ (1. Toyo Institute of Food Technology)

10:45 AM - 11:00 AM

[3Ca-07] Analysis of aroma components of Komatsuna with dairy products with different milk fat contents from GC/MS

*Moe Araki¹, Chino Fujii¹, Nanami Wada¹, Asuka Taniguchi¹, Yasutaka Shigemura¹, Rie Kobayashi¹, Yoshio Sato¹ (1. Tokyo Kasei University)

11:00 AM - 11:15 AM

[3Ca-08] Analysis of limonin, a bitter component contained in lemons by GC/MS

*Sayaka Nakatsu¹, Shigeta Yujin¹, Oosaka Takashi¹ (1. HPTRI-FTRC)

11:15 AM - 11:30 AM

[3Ca-09] Study of photooxidation in yogurt

*Eri Sugiki¹, Hiromi Kondou¹, Mizue Saitou¹ (1. Meiji Co.,Ltd)

Session information