Technology for Masking Deterioration Odor from Lemon Utilizing Olfactory Receptors

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)

2:30 PM - 2:45 PM

*Mamoru Kushida¹, Takako Hirose¹, Yayoi Kawato¹, Ryo Kitada¹, Chiori Ijichi¹, Shingo Yoshida¹ (1. Ajinomoto Co., Inc.)

Keywords:Olfactory Receptors, Sensory Evaluation, Lemon, 4-methylacetophenone

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