activities

"Umami in food deliciousness - the interaction between umami and other sensations"
May 29, 2015(Tokyo)
PROGRAM

Umami in Japanese Cuisine.
Takashi Tamura : Tsukiji Tamura
Effects of water soluble polysaccharide in soy sauce on
umami aftertaste.
Miho Imamura : Kikkoman Corporation, Research and
Development Division
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
application.
Hiroya Kawasaki : Institute for Innovation, Ajinomoto Co.,
Inc.
Consumption experience and food culture change
gustatory and olfactory perception.
Tatsu Kobayakawa : Human informatics Research
Institute, National Institute of Advanced Industrial Science
and Technology
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
Sciences
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