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Oral presentation

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

[3Da] Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room D (3F N324)

Chair:Yasuhiro Funatsu, Fumiyo Hayakawa

11:00 AM - 11:15 AM

[3Da-08] Relationship Between Sensory Properties and Aromatic Components in Dairy Products with CATA method

*Masaya Komatsu¹, Sadaki Asakuma¹, Yasuko Ueda¹, Yuka Shinoda¹ (1. Hokkaido Agricultural Research Center, NARO)

Keywords:milk, organoleptic evaluation, aroma component

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