Name of supervisor：Sachiko ODAKE
Position：Professor
researchmap
KAKEN researcher number: 60233540
Main research theme：
１）Food texture lexicon -Comparison between Japanese and other languages-
２）Flavor release
Research keywords：Texture, texture lexicon, flavor, flavor release
E-mail：odake(@mark)nvlu.ac.jp
[Food texture lexicon] Food texture lexicons between Japanese and other languages (English, French, Germany, Chinese, Thai) are studied.
[Flavor release] Flavor release during mastication is investigated by using mouth model machines and sensory evaluations.
Basic measurements for food physiology and volatile compounds are trained during doctoral thesis. Sensory evaluation methods are also trained.
１．K, Nemoto, F. Kobayashi1, and S. Odake, Characteristics of dough prepared with coconut oil, Cereal Chemistry, 100, 1173–1179 (2023)
２．F. Kobayashi, R. Kimura, R. Aoki, K. Tamura, R. Ozawa, and S. Odake, Effect of various seasonings on the quality retention of dried mackerel (Scomber scombrus Linnaeus), J. Food Processing and Preservation, 46, e15476 (2021)
３．S. Ishihara, M. Nakamura, T. Funami, S. Odake, and K. Nishinari, Swallowing profiles of food polysaccharide gels in relation to bolus rheology, Food Hydrocolloids, 25, 1016-1024(2011)