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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　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㈱)

5:30 PM - 5:45 PM

[2Bp-10] Characterization of the lemon aroma of different degrees of ripeness by sensory evaluation and GC-MS

*Yuri Sato¹, Ryoko Baba¹, Jun Matsunaga¹, Kenji Kumazawa¹ (1. Ogawa & Co.,Ltd.)

Keywords:lemon (Citrus limon), aroma, different degrees of ripeness, GC-MS, sensory evaluation

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