4B3pm08 2026/03/12 15:00 一般講演 B3 和牛の主要香気成分の調理による成分挙動の比較 Comparison of the Behavior of Key Aroma Compounds in Wagyu Beef under Different Cooking Methods ○伊東 健太1佐藤 翔一1飯島 陽子2○Kenta ITO1 Shoichi SATO1 Yoko IIJIMA2 1工学院大院工、2工学院大先進工 1Kogakuin Univ. Grad. Sch. of Engineering, 2Kogakuin Univ. of Sch. Advanced Engineering Wagyu beef / flavor chemistry / cooking effects
