| introductory remarks | Toshihide Nishimura, Grad. Sch., Biosphere Sci., Hiroshima Univ. | |
| Maturation of wine and expression of wine tasting | Yoshiaki Osakada, Liquor Business Division, Mercian Corporation | |
| Role of conditioning in the improvement of food taste: Contribution of peptides to taste of conditioned foods | Toshihide Nishimura, Grad.Sch. Biosphere Sci. Hiroshima Univ. | |
| Molecular mechanisms of odor recognition: for our better quality of dietary life | Yuki Oka and Kazushige Touhara, Dept. Integ. Biosci., Univ. Tokyo | |
| Beef aroma and conditioning | Masanori Matsuishi, Dept. Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Animal Science University | |
| Interrelationships between deliciousness and texture of foods- an approach from food physics | Kiyotaka Sato, Grad. Sch., Biosphere Sci., Hiroshima Univ. | |
| The maturation of spices and taste of curry | Yoshiyuki Miyaoku, Somatech Center, House Foods Corporation | |
| Koku and Kokumi in Foods | Chiaki Saitoh, Food Creation Center, Kyowa hakko kogyo Co., Ltd. | |
| Change in the taste and Flavor of food during the uging with heating process.- Generation of ‘KOKUMI’ flavor during the heating of beef soup or beef extract- | Motonaka Kuroda, Tomohiko Yamanaka, and Naohiro Miyamura, Food Research &Development Laboratories, Seasoning &Food Products Company, Ajinomoto Co., Inc. | |
