Evaluation of flavor sensation in orange juice via QCM and applications of flavor emulsions as sustainable alternatives for orange juice

Taiga TANAKA

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㈱)

5:15 PM - 5:30 PM

[2Bp-09] Evaluation of flavor sensation in orange juice via QCM and applications of flavor emulsions as sustainable alternatives for orange juice

*Taiga TANAKA¹, Yuya UEDA¹, Hiromu SASAKURA¹, Takahiro SAKAI¹, Miyu TANAZAWA², Izuru KAWAMURA² (1. T.HASEGAWA CO.,LTD., 2. Graduate School of Engineering Science, Yokohama National University)

Keywords:orange juice, Quartz Crystal Microbalance(QCM), alternatives for foods, flavor emulsion

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