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Report No.

Report on development of aroma measurement technology specific to agricultural products

Tokizawa, Takayuki; Miyagawa, Hiroshi*

A study on "Flavour mapping", which is a three-dimensional evaluation of "taste" and "aroma," started in fiscal 2017 as a joint project with Mimasaka University. In 2019, JAEA used the JAEA-licensed product Nikkin Flux Inc.'s highly sensitive gas mass spectrometer (BressMass; Nikkin Flux Inc., trademark) to produce the flavor immediately before the inclusion of food in the country. With respect to (Pione, ginger, wheat food ingredients (roll cake, bread, udon), baked chestnuts, edamame, and sake, etc.), measurement was made with respect to differences from farmland and food from other regions. The aroma components were estimated from the published spectrum database, and the principal component analysis was performed from the obtained mass spectrum, and the difference in the aroma due to the difference in the farm and the production area was evaluated.



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