Symposium

Umami in food deliciousness – the interaction between umami and other sensations

May 29, 2015(Tokyo)

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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