2B3am06

2026/03/10 10:00

一般講演

B3

黒蜜への粗糖・還元糖・ヤシ糖添加による香気特性の変化
The effect of raw sugar, reducing sugar, and palm sugar additions on aroma characteristics of brown sugar syrup

○長濱 琉花¹Katherinatama Aldia¹中村 駿²玉城 侑樹²大江 萌那³高良 健作^3,4Asikin Yonathan^3,4
○Ruka NAGAHAMA¹ Aldia KATHERINATAMA¹ Shun NAKAMURA² Yuki TAMASHIRO² Moena OE³ Kensaku TAKARA^3,4 Yonathan ASIKIN^3,4

¹琉球大院・農、²沖縄県・農研セ、³琉球大・農、⁴鹿大院・連合農
¹Grad. School Agric., Univ. Ryukyus, ²Okinawa Pref. Agric. Res. Cent., ³Fac. Agric., Univ. Ryukyus, ⁴United Grad. School Agric., Kagoshima Univ.

Brown sugar syrup / Reducing sugar / Aroma characteristic