"Retronasal Odors Evaluation via Real-time Odor Analysis of Foods with Added Cheese Flavor Ingredient"
announced at the Nagoya FY2018 Annual Meeting of the Japan Society for Bioscience, Biotechnology and Agrochemistry.

This research concerns the odor functions of cheese flavor ingredient developed with our own proprietary fermentation method. (Announced at the FY2017 Annual Meeting of the Japan Society for Bioscience, Biotechnology and Agrochemistry.Patent applied for.) Subjects ate foods confirmed to have an enhancing effect on odors by the AROMATCH® orthonasal odors ( odors smelled directly from the nose) evaluation method. Retronasal odors (odors passing into the nose from the throat when eating) after swallowing these foods was measured in real time via PTR-TOF. Odor components with an impact on lingering oral sensation were confirmed.

Furthermore, these research results were presented orally at the Nagoya FY2018 Annual Meeting of the Japan Society for Bioscience, Biotechnology and Agrochemistry under the title "Retronasal Odor Evaluation via Real-time Odor Analysis of Foods with Added Cheese Flavor Ingredient."