|Umami in Japanese Cuisine.
|Takashi Tamura : Tsukiji Tamura
|Effects of water soluble polysaccharide in soy sauce on
|Miho Imamura : Kikkoman Corporation, Research and
|Application of the liking response of taste and odor to salt-reduce food.
|Mitsuya Shimoda : Laboratories of Food Science
and Technology, Graduate School of Bioresource and
Bioenvironmental Science, Kyushu University
|Umami compounds enhance the intensity of retronasal aroma sensation in model chicken soup.
|Toshihide Nishimura, Ai Egusa : Faculty of Food Science,
Department of Applied Life Science, Nippon Veterinary
and Life Science University
|Measuring temporal taste and flavor perception by
temporal dominance of sensations (TDS) and its
|Hiroya Kawasaki : Institute for Innovation, Ajinomoto Co.,
|Consumption experience and food culture change
gustatory and olfactory perception.
|Tatsu Kobayakawa : Human informatics Research
Institute, National Institute of Advanced Industrial Science
|Multi-model interaction of chemical senses: a human
brain imaging perspective.
|Masako Okamoto, Archana Singh, Kazushige Touhara :
The University of Tokyo, Department of Applied Biological
Chemistry, Graduate School of Agricultural and Life