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)

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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