[3Ca] Food Analysis

[3Ca-05] Integrated aroma profile analysis of Matcha by olfactory receptor activity evaluation and GC analysis

*Masataka Oeki¹, Yusuke Ihara¹, Yuzo Mizukami², Chiori Ijichi¹ (1. Ajinomoto Co., Inc., Institute of Food Sciences and Technologies, 2. NARO, Institute of Fruit Tree and Tea Science)

Keywords:olfactory receptor, GC-O, GC-MS