|Chemosensory perception: receptor, neural circuitry, and behavior||Kazushige Touhara,
Deparｔment 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’s 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