In this article, we will introduce the scents and their effects of roses blooming in the garden at Shizuoka cancer center, Qiong-hua flowers blooming at the Inoue Yasushi Literature Museum near our hospital, kuromoji essential oil and daidai essential oil, which are specialties of Shizuoka Prefecture, and pinene and cypress oil.

Drinking Aroma Simulator (DAS) developed by the authors is a simulator that enables to reproduce the aroma balance after swallowing beverage with high quality. To verify the performance of the device, lemon-flavored sugar-acid beverages and carbonated beverages were analyzed using DAS/PTR-MS. The first exhalation after swallowing was analyzed by DAS/GC/MS to compare the different beverage forms. Furthermore, by correcting the aroma balance that was lacking in carbonated beverages, we developed flavor with enhanced sweetness and body.

Soybean is one of the commercially important legume crops in the world, and it contains about 40% protein and 20% oil by seed dry weight. However, a series of off-flavors produced by the oxidation of certain fatty acids that consist of this oil have been a problem in various soybean-based foods, including soybean oil. In this paper, we explain the mechanism of fatty acid-derived off-flavor development in soybean and introduce the recent research progress on genetical improvement of soybean fatty acid composition and its application to the reduction of these off-flavors.

In recent years, fragrance has become an important factor in consumers’ decisions to select cosmetics. Many previous studies have been conducted to develop more favorable cosmetics fragrances. Usually, cosmetics are expected to be used continuously for about one month. However, few studies have been conducted about the effects of cosmetics fragrances on product evaluation during this continuous use process. In this study, we defined “Yamitsuki” as a positive evaluation of fragrance formed by long-term continuous use of cosmetics and explored evaluation methods.

Specifically, we conducted a survey of changes over time in impressions of fragrances during one month of continuous use of cosmetics, and an online survey on “Yamitsuki” of cosmetics fragrances. These results suggest that in order to evaluate “Yamitsuki” of cosmetics fragrances, it is useful to continuously record impressions during long-term use, focusing on “preference” and “strength”.