||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.