Interaction of flavor with taste in cuisine

June 5, 2009 (Tokyo)

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,
Wine tasting in Japanese Market Miyuki Katori,
Freelance Food & Wine Journalist

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