Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture

Yuri Hisakawa

[PA-55] Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture

*Yuri Hisakawa¹, Taketo Hirata², Chikako Sakai³, Tomoko Fujiwara³, Takashi Osaka³, Yabu Hironori³, Ryota Mabuchi^1,2 (1. Prefectural University of Hiroshima, Graduate School of Comprehensive Scientific Research, 2. Prefectural University of Hiroshima, Faculty of Bioresource Sciences, 3. Hiroshima Prefectural Technology Research Institute, Food Technology Research Center)

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[PA] Poster Presentation Awards / International Poster Award for Young Researcher

[PA-55] Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture

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