Characterization of aroma compounds in <em>Yamahai</em>-brewed sake by SA-SBSE-GC-O/MS

Tetsuya Sasaki

Presentation information

Oral presentation

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

[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㈱)

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)

Keywords:solvent-assisted stir bar sorptive extraction, Yamahai-brewed sake, gas chromatography–mass spectrometry, gas chromatography–olfactometry

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