The 71th Annual Meeting of JSFST

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)、笹木 哲也(石川県工業試験場)、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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