Science of Palatability and Aging of Foods

May 28,2004 (Tokyo)

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.