The 71th Annual Meeting of JSFST

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Oral presentation

A 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3Aa] Flavor compound, Pigment

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room A（S2） (3F N321)

Chair:Yuko Terada

10:30 AM - 10:45 AM

[3Aa-06] Evaluation of flavor variation for commercial soy sauces based on
comprehensive analysis using hybrid flavor analytical method

*Hikaru Uchida1, Kaito Shimada2, Akane Matsuda2, Yoko Iijima2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)

Keywords:soy sauce, flavor analysis, comprehensive analysis

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