Research on the Food Flavor and Tastes

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  • SAGANE Yoshimasa
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • NAKAGAWA Junichi
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • TOEDA Kazuki
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture

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Other Title
  • 食材の香りと風味の研究
  • ショクザイ ノ カオリ ト フウミ ノ ケンキュウ

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<p>Flavor and tastes of the food are produced by the interaction between the sensory organ in human and a number of compounds having the mutual relationship. Therefore, it has been difficult to analyze the flavors and tastes by using the instrumental analytical technique. The integration of the sensory test method and instrumental analysis is potential approach to access the food flavors and tastes. On the other hand, it would be worthwhile to identify the metabolic pathways involved in the flavor and taste formation in the animals and plants to produce the food materials that possess the desired flavors and tastes. Here we introduce some investigations about the molecules and metabolic pathway responsible for the flavor of fermented foods and identification of the genes involved in flavor in the fruits.</p>

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