Akita Prefectural University · Faculty of Bioresource Sciences · 准教授

Research keywordsfrying oil quality・aldehyde profiling・carbonyl value prediction・total polar compounds・camellia oil・miso volatiles・soy sauce quality・HS-GC-MS analysis

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• An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS2022
• Quality Change in Camellia Oil during Intermittent Frying.2022
• Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)2021
• Real-Time Model for Carbonyl Value as a Function of Total Polar Compounds in Oil during Frying2021

• 地域の食文化・習慣を考慮した近赤外分光法による調味料の客観的品質評価技術の確立2022
• 近赤外スペクトルを用いたフライ食品の脂質劣化度とトランス脂肪酸の計測技術の開発2018
• 油脂劣化のモデリング評価法の構築および劣化抑制法の開発2018
• 脂質品質劣化の迅速評価法の構築および加熱劣化油の生体に与える影響の解明2017

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