Session information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Da] Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room D (3F N324)

Chair:Yasuhiro Funatsu, Fumiyo Hayakawa

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9:00 AM - 9:15 AM

[3Da-01] Analysis of taste and odor sensitivity changes induced by aerobic exercise

*Momo MURATA¹, Rina MATSUDA², Kensuke NOJIRI³, Seiji SAKATE^1,2, Sachiko KUGA⁴, Hidetoshi UE⁵, Masataka NARUKAWA² (1. Grad. Sch. Home Econ., Kyoto Women's Univ., 2. Dep. Food Nutr., Kyoto Women's Univ., 3. T. HASEGAWA CO.,LTD., 4. Kyoto Univ. Foreign Studies, 5. Kyoto City Univ. Arts)

9:15 AM - 9:30 AM

[3Da-02] Establishment of a new evaluation method for positive emotions, and detection of emotional changes ingested of mint tablets.

*Yuki Nagao¹, Misaki Hatanaka¹, Isao Nadaoka¹, Motoyuki Tagashira¹, Ichiro Kajisa¹, Megumi Onoue¹, Naoko Hosoda², Yukihiro Ito², Hanae Yamazaki³ (1. Asahi Group Foods, Ltd., 2. Asahi Group Japan, Ltd., 3. Ryukoku University)

9:30 AM - 9:45 AM

[3Da-03] Evaluation of emotional changes ingested of chocolate bars with different textures

*Misaki HATANAKA¹, Yuuki NAGAO¹, Isao NADAOKA¹, Motoryuki TAGASHIRA¹, Naoko HOSODA², Yukihiro ITO², Hanae YAMAZAKI³ (1. ASAHI GROUP FOOD, LTD., 2. ASAHI GROUP JAPAN, LTD., 3. Ryukoku University)

9:45 AM - 10:00 AM

[3Da-04] Development of a sensory lexicon for evaluation of fried foods

*Kaori Nagai¹, Noriko Chiba¹, Yuko Nakano², Kanji Aoyagi¹, Akira Akahane¹, Hidetaka Uehara¹, Fumiyo Hayakawa² (1. The Nisshin OilliO Group, Ltd., 2. Institute of Food Research, NARO )

10:00 AM - 10:15 AM

[3Da-05] Auditory feedback effect of mastication sounds on snack foods that have absorbed moisture

*Tae Sugiyama¹, Yoshihiro Murano¹, Kinya Tsuchiya¹, Fumiaki Satoh² (1. The Nisshin OilliO Group, Ltd., 2. Chiba Institute of Technology)

休憩 (10:15 AM - 10:30 AM)

10:30 AM - 10:45 AM

[3Da-06] Visualization of the palatable food texture of scrambled eggs~Comparison between egg products and plant based products~

*Mayu Goda¹, Takayuki Yokoyama², Takashi Nakamura¹ (1. Department of Agricultural Chemistry, Faculty School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University)

10:45 AM - 11:00 AM

[3Da-07] Sweetness of watermelon in eating evaluation

*MASAKO OSAWA¹, SHINGO FUJITA¹, TAKAHIRO INAKUMA² (1. Hagihara Farm. co., Ltd., 2. Kagawa Nutrition University)

11:00 AM - 11:15 AM

[3Da-08] Relationship Between Sensory Properties and Aromatic Components in Dairy Products with CATA method

*Masaya Komatsu¹, Sadaki Asakuma¹, Yasuko Ueda¹, Yuka Shinoda¹ (1. Hokkaido Agricultural Research Center, NARO)

11:15 AM - 11:30 AM

[3Da-09] Differences in consumer preferences for local fish sauces between central and southern Hokkaido using external preference mapping

Wataru Matsuda¹, Shuji Yoshikawa², Akihiko Tamaki², Yasuyuki Konishi³, Airi Shiobara³, Munehiro Suzuki⁴, Takamitsu Hirayama⁴, *Yasuhiro Funatsu⁴ (1. OMF, 2. FPRC-HRO, 3. HITEC, 4. FSHW-RGU)