Creation of descriptors expressing the aroma characteristics of tree species

Fumie Watanabe-saito

Presentation information

Oral presentation

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

[3Bp] Other ingridients, Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 2:15 PM - 4:45 PM Room B（S3） (3F N322)

座長:清水宗茂(東海大学)、豊泉友康(静岡農林技研茶研センター)、杉浦実(同志社女子大学)

2:15 PM - 2:30 PM

[3Bp-01] Creation of descriptors expressing the aroma characteristics of tree species

*Fumie Watanabe-saito¹, Takafumi Komiyama¹, Genki Kainuma¹, Masashi Hisamoto¹, Tohru Okuda¹ (1. The Institute of Enology and Viticulture, University of Yamanashi)

Keywords:wine, barrel, aroma, sensory evaluation

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