Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 2A-p3
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Host: The Japan Society of Cookery Science

Oral Presentation
Effect of volatile aromatic components in laurel and italian parsley stems with heating on aroma and taste of the soup stock
*Sachiko Sato, Yuuki Taguchi, Saki Kagamida, Chieko Kazuno
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Keywords: volatile aroma components, volatile analysis, soup stock, laurel, italian parsley, sensory evalution
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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