*Yoko Fujii¹, Kazuki Matsuo¹, Haruhiko Koizumi¹, Satoru Ueno¹ (1.Graduate School of Integrated Sciences for Life, Hiroshima University)

*Naofumi Fujiwara¹, Kazunari Yoshida¹ (1.Graduate School of Sci. & Eng., Yamagata University)

*Mafumi Hishida¹, Yuji Higuchi² (1.Department of Chemistry, Faculty of Pure and Applied Sciences, University of Tsukuba , 2.Research Institute for Information Technology, Kyushu University)

*Kaicong Hong¹, Haruhiko Koizumi¹, Satoru Ueno¹ (1.Graduate School of Integrated Sciences for Life, Hiroshima University)

*Jie Huang¹, Haruhiko Koizumi¹, Noritaka Ohisi², Ken Taguchi³, Satoru Ueno¹ (1.Graduate School of Integrated Sciences for Life, Hiroshima University, 2.Miyoshi Oil & Fat Co., Ltd, 3.Graduate School of Advanced Science and Engineering, Hiroshima University)

*Aika Ichinobe¹, Yuki Murao¹, Takuya Murai¹ (1.Sakamoto Yakuhin Kogyo Co., Ltd.)

*Wataru Inoue¹, Ryo Murata¹, Sylvia Lei Danzuka¹, Shigeyuki Takagi¹, Toru Fukazawa¹, Yasuhiko Shigematsu¹, Yutaka Itabashi¹ (1.Japan Association for Inspection and Investigation of Foods Including Fats and Oils)

*Chihiro Kato¹, Mayuko Itaya-Takahashi¹, Taiki Miyazawa², Hiroki Yamada¹, Keita Someya³, Mika Shibata³, Akari Abe³, Kiyotaka Nakagawa^1,2 (1.Laboratory of Food Function analysis, Tohoku University, 2.New Industry Creation Hatchery Center, Tohoku University, 3.Yokohama Oils and Fats Industry Co. Ltd.)

*Shunji Kato^1,2, Naoki Shimizu², Yurika Otoki², Junya Ito², Masayoshi Sakaino^2,3, Takashi Sano³, Shigeo Takeuchi³, Jun Imagi³, Kiyotaka Nakagawa^1,2 (1.J-Oil Mills Innovation Laboratory, Tohoku University, 2.Food Function Analysis Laboratory, Tohoku University, 3.J-OIL MILLS, INC)

*Ibuki Kusumoto¹, Shunji Kato¹, Kiyotaka Nakagawa¹ (1.Graduate School of Agricultural Science, Tohoku University)

*Yu Jin Lee^1,2, Mi Soon Park^1,2, In-Hwan Kim^1,2 (1.Department of Integrated Biomedical and Life Sciences, Korea University, 2.BK21FOUR R&E Center for Learning Health Systems, Korea University)

*Eika Matsuda¹, Haruhiko Koizumi¹, Satoru Ueno¹ (1.Graduate School of Integrated Sciences for Life, Hiroshima University)

*Tomoaki Mikake¹, Haruhiko Koizumi¹, Paul R Smith², Joel R Wallecan², Satoru Ueno¹ (1.Graduated school of Integrated Sciences for Life, Hiroshima University, 2.Cargill R&D Centre Europe)

*Tomotake Morita¹, Azusa Saika¹, Tomohiro Sugahara², Shuhei Yamamoto² (1.National Institute of Advanced Industrial Science and Technology (AIST), 2.Toyobo Co., Ltd., Biotechnology Research Laboratory)

*Kenta Nohara¹, Hiroshi Takakuwa¹, Kuniyo Sugitate¹, Kinuko Miyazaki², Takahiro Kamoi² (1.Agilent Techonologies Japan Ltd., 2.House Foods Group Inc.)

*Minaru Oda¹, Risa Tanaka¹, Miyuki Miyake², Atsunori Morigaki², Sara Isurugi², Masaaki Akamatsu^1,3, Kenichi Sakai^1,3, Hideki Sakai^1,3 (1. Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2.Lion corporation, 3.Research Institute for Science and Technology, Tokyo University of Science)

*Shigesaburo Ogawa¹, Katsuya Iuchi², Taro Tsubomura³, Kiichiro Totani³ (1.Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, 2.Department of Molecular Diagnosis and Cancer Prevention, Saitama Cancer Center, 3.Department of Materials and Life Science, Faculty of Science and Technology, Seikei University)

*Noboru Ohyagi¹, Takayuki Morita¹, Yoshiko Sugita Konishi², Mariko Mochizuki³, Yomi Watanabe⁴ (1.Settsu Inc., 2.Tokyo University of Agriculture, 3.Nippon Veterinary and Life Science University, 4.Osaka Research Insutitute of Industrial Science and Technology)

*Halida Rahmania¹, Shota Koishi^1,2, Ryunoshin Kono², Shigeo Nakajima², Yurika Otoki¹, Shunji Kato¹, Kiyotaka Nakagawa¹ (1.Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan, 2.Tsuno Food Industrial Co., Ltd., Wakayama, Japan)

*Rina Saeki¹, Kazuaki Yoshinaga², Arisa Tago¹, Seiya Tanaka¹, Aya Yoshinaga-Kiriake³, Toshiharu Nagai⁴, Akihiko Yoshida⁴, Naohiro Gotoho¹ (1.Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2.Faculty of Food and Agricultural Sciences, Fukushima University, 3.Department of Life Science, Akita University, 4.Tsukishima Foods Industry Co. Ltd.)

*Hirotada Saito¹, Junya Ito¹, Shunji Kato¹, Satoshi Kasatani², Kiyotaka Nakagawa¹ (1. Laboratory of Food Function Analysis, Graduate school of Agriculture, Tohoku University, 2.Mitsubishi Chemical Corporation)