Relationship between lycopene content and sensory taste in heat-treatment out of spec tomatoes

Yui Hasegawa

Presentation information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Ip] Seafood, Food system, Agricultural diversification, Other food products

Fri. Aug 30, 2024 3:00 PM - 5:45 PM Room I (3F N302)

Chair:Toshiki Enomoto, Teppei Imaizumi

4:00 PM - 4:15 PM

[2Ip-05] Relationship between lycopene content and sensory taste in heat-treatment out of spec tomatoes

*Yui Hasegawa¹, Tsukino Konno¹, Miwa Kondo¹, Mariko Soya², Michiko Kobayashi³ (1. Department of Food Science,Faculty of Human Life,Jumonji University , 2. Graduate School of Human Life Sciences,Jumonji University, 3. Institute of International Nutrition and Health, Jumonji University)

Keywords:tomato, lycopene, steam convection oven, taste sensor system

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