3D008

2025/03/06 14:15

一般講演

ポスター・展示会場

GC分析と嗅覚受容体活性評価による抹茶の香りのデジタル化
Digitization of Matcha aroma through GC analysis and olfactory receptor activity evaluation

○大エキ 正隆¹井原 悠介¹水上 裕造²伊地知 千織¹
○Masataka OEKI¹ Yusuke IHARA¹ Yuzo MIZUKAMI² Chiori IJICHI¹

¹味の素（株）食品研、²（国研）農研機構・果樹茶研
¹Ajinomoto CO., Inc. Institute of Food Sciences and Technologies, ²National Agricultural and Food Research Organization, Institute of Fruit Tree and Tea Science

olfactory receptor / GC-O / GC-MS