The 71th Annual Meeting of JSFST

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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)

3:30 PM - 3:45 PM

[2Bp-03] Characteristics of aroma compounds of Hokkaido wines of 'Yamasachi'

*Noriko Minami1,8, Yumi Tanabe2, Masahisa Abe3, Masafumi Sakurai4, Fumie Kabashima4, Hirotaka Tajima5, Katuyuki Takahashi6, Satoru Nakagawa7, Akihiro Yamaguchi9, Teruo Sone2 (1. Graduate School of Global Food Resources, Hokkaido University, 2. Research Faculty of Agriculture, Hokkaido University, 3. NPO Winecluster Hokkaido, 4. LECO, 5. Hokkaido Wine, 6. Furano Winery, 7. Research Faculty of Media and communication, Hokkaido University, 8. Japan Food Research Laboratories, 9. Rakuno University)

Keywords:Aroma compounds

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