Hitoshi UTSUNOMIYA

Changes in the Aroma Compounds of Sake during Aging

Atsuko Isogai, Hitoshi UTSUNOMIYA, Ryoko Kanda et al. · Journal of Agricultural and Food Chemistry · 2005 · 112 citations

Identification of 2,4,6-Trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash

Atsushi Miki, Atsuko Isogai, Hitoshi UTSUNOMIYA et al. · Journal of Bioscience and Bioengineering · 2005 · 53 citations

Agricultural Chemistry, Musty/muddy Off-flavor, Flavoromics +5

Effects of Sulfur Dioxide on Formation of Fishy Off-Odor and Undesirable Taste in Wine Consumed with Seafood

Akiko Fujita, Atsuko Isogai, Michiko Endo et al. · Journal of Agricultural and Food Chemistry · 2010 · 38 citations

Food Chemistry, Food Quality, Omega-3 Fatty Acid +12

Aroma compounds responsible for ^|^ldquo;hineka^|^rdquo; in commercial sake

Atsuko Isogai, Hitoshi UTSUNOMIYA, Ryoko Kanda et al. · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2006 · 23 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +16

Flavor Terminology and Reference Standards for Sensory Analysis of Sake

Hitoshi UTSUNOMIYA · JOURNAL OF THE BREWING SOCIETY OF JAPAN · 2006 · 23 citations · Full text

Electronic Tongue, Flavoromics, Food Texture +5