Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture

Yuri Hisakawa

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

5:00 PM - 5:15 PM

[2Ip-08] Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture

*Yuri Hisakawa¹, Taketo Hirata², Chikako Sakai³, Tomoko Fujiwara³, Takashi Osaka³, Yabu Hironori³, Ryota Mabuchi^1,2 (1. Prefectural University of Hiroshima, Graduate School of Comprehensive Scientific Research, 2. Prefectural University of Hiroshima, Faculty of Bioresource Sciences, 3. Hiroshima Prefectural Technology Research Institute, Food Technology Research Center)

Keywords:metabolomics, soy sauce, GC-MS, flavor, taste

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