|Palatability of Foodstuffs
||Keiko Abe, Graduate School Of Agricultural and Life Sciences, The University of Tokyo
|Diverse Use and Flavor Comonents of Condiments in Japanese Cuisine
||Kikue Kubota, Ochanomizu University
|Analysis of dried bonito stock and application to development of food product
||Hirokazu Kawaguchi, Seasoning Development & Technology Center, Ajinomoto Co., Inc.
|Scientific research of the deliciousness of chocolate
||Nobuaki Takahashi, Research Institute, Morinaga & Co., Ltd.
|Relationships between mesostructure and food texture on flour-based products
||Tatsurou Maeda, Research Center for Basic Science Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc.
|Biological approaches for taste evaluation
||Hideaki Ushio, Tokyo University of Marine Science and Technology, Department of Food Science and Technology
|The molecular mechanism of adaptation of taste sensation
||Osamu Saitoh and Ikuo Masuho, Dept. of Bio-Science, Faculty of Bio-Science, Nagahama Institute of Bio-Science and Technology
|Taste Mapping of Foodstuffs Using Taste Sensors
||Hidekazu Ikezaki, Intelligent Sensor Technology, Inc.
|How wonderful, happy and delicious tastes and flavors of the Japanese sake transmitted and described in ancient and old literatures
||Eiji Ichishima, Department of Bioinformatics, Faculty of Engineering, Soka