activities

"Interaction of flavor with taste in cuisine "
June 5, 2009 (Tokyo)
PROGRAM

Chemosensory perception: receptor, neural circuitry, and behavior
Kazushige Touhara, Depar‚”ment of Integrated Biosciences, The university of Tokyo
Fish tastes amino acids not only by gustatory system but also by olfactory system
Takayuki Shoji, Dept. Marine Biol., Sch. Marine Sci. Tec., Tokai Univ.
Learned synesthesia between taste and smell
Nobuyuki Sakai, Kobe Shoin Womenfs University
Aroma components for flavor creation
Tsukasa Saito, Flavor Institute, T. Hasegawa Co., Ltd.
Interaction of flavor with taste in the palatability for dried bonito broth
Toru Fushiki, Division of Applied Life sciences, Graduate School of Agriculture, Kyoto University
Topics presented by an Italian chef
Yasuhiro Sasajima, IL GHIOTTONE, RISTORANTE
Wine tasting in Japanese Market
Miyuki Katori, Freelance Food & Wine Journalist
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activities


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