After a review of research on tea aroma components, from the beginning to up-to-date, our investigation on tea flavor is reported.
We have been working on tea flavor since 1955, and identified twenty five new aroma constituents besides thirty two known compounds which had been identidied by Takei etal²⁾ and Yamamoto etal³⁾.
Basing on these knowledges, flavor chages which occur during manufacture of green tea or black tea were pursued by quantitative analyses of fourty seven aroma components by means of gas chromatography.
Also, the aroma patterns of various types of black tea including thirteen samples were compared and found that there were some correlationship according to the type of black tea.

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The fluorine content in city water in Japan was determined by the zirconium eriochrome cyanin R method. The content of fluorine ranged from 0.021 p. p. m. to 0.432 p. p. m. in Tokyo, 0.052 p. p. m. to 0.165 p. p. m. in Nagoya and in Keihanshin district 0.130 p. p. m. to 0.840 p. p. m. In other districts the maximum content was 1.080 p. p. m. (Saijo city in Ehime Prefecture).
Daily intake of fluorine by the individual from drinking water was estimated at about 0.5mg., which was one-tenth of total intake.

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The liver lipids of three new borns (1-6 days after birth) were investigated. Total lipid cobtent of the livers of new borns was only a half as compared with that of adults. The cholesterol content of the liver of two cases of mature infants was approximately equal to that of dults, but the amount of liver cholesterol of one case of inmature infant was a half in percentage per fresh weight. The phospholipid content of the livers of new borns was low when compared with that of adults.
The fatty acid composition of total lipids of these three cases of new borns was also investigated. In the liver lipids of the new borns before suckling, high palmitic and low linoleic acids contents were the most striking feature.

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Dried Purple laver, Porphyra tenera, is the favorite seaweed among Japanese. This seaweed contains a small per cent of lipids, and it is known that the component fatty acids of lipids consist mainly of highly unsaturated fatty acids. However, a rancid odor is not detectable during storage.
In order to determine the antioxygenic activities of purple laver, the lipids were fractionated and the activity of each fraction was tested. The whole lipids were extracted with chloroform-methanol mixture, and the lipids thus obtained were fractionated by silicic acid column chromatography with increasing concentration of ethyl ether in n-hexane (Fig. 1). Phospholipids were separated in the same way but by the use of methanol-chloroform mixture (Fig. 2). Approximately 35 per cent of the whole lipids were phospholipids and 25 per cent were triglycerides. Upon analyzing fatty acids of each fraction by gas-liquid chromatography, it was clear that 40-55 per cent of fatty acids comprised C_{22 : 5} acid. In particular, phospholipi s were characteristically rich in C_{22 : 5} acid (55%).
According to the results of the comparison of the antioxygenic activity of each fraction, the whole lipids and the phospholipids fraction showed similar effect with BHT used as control; moreover, both of them showed the effect as synergist (Fig. 3 and 4).

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In aid of nutritional study of green tea, the analysis of amino acids, sugars. inorganic ions, and vitamins was performed with the hot water extracts of underclass green tea “Hoji-bancha” and of highdaSS green tea “Sencha”.
Amino acid analysis by paper-partition chromatography revealed that glutamic acid, aspartic acid, arginine, and theanine were in Sencha extract, whereas in Hoji-bancha extract, none of these amino acids could be detected.
The content of calcium and manganese ions in Hoji-bancha extract was relatively higher than that in Sencha extract.
It is noteworthy that the amount of vitamin B₁ and C in Hoji-bancha extract was relatively poor as compared with that in Sencha extract. In addition the ratio of dehydroascorbic acid to total vitamin C of Hoji-bancha extract was higher than this of Sencha extract.

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To make sure the suppressing effect of spices for fish odor, the changes of the odor and the remaining amount of trimethylamine (TMA), selected as the representative component of fishy odor, in a mixture of TMA and spices after several hours standing were examined by sensory test and gas chromatography.
Following 11 kinds of spices and oil cade were employed for this experimental purpose; caraway, cassia, clove, ginger, laurel, mace, nutmeg, onion, pepper, sage, and thyme.
It was found that the suppressing effect of these spice for fishy odor could be devided into three groups, namely, (I) more effective, onion, laurel, and sage, (II) effective, caraway, cassia, clove, ginger, thyme, and oil cade, and (III) less effective, mace, nutmeg, and pepper, and that also the odor was decreased by the admixture of TMA and spices. This would be due to the combination of these two and the odor was masked, and clove and sage could make this combination quickly and ginger slowly.
The effectiveness of the blending effect o curred between spice's aroma and TMA's odor seemed to have relation to the consumer's acceptability. Saga, ginger, and oil cade which had a good blending effect to TMA were fairly accepted by the consumer when these were adequately added to TMA, while mace, nutmeg, and thyme, having a poor blending effect, were less acceptable than the formers.
The decrease of TMA in the mixture after standing was reasonable to describe the suppressing effect of spice to TMA, and it would be suggested a chemical reaction to form an odorless substance between them, though the reactant had not yet recognized.

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Present report will elucidate the occurrence of polyphosphoinositides, such as di- and triphosphoinositides, in a strain of baker's yeast as well as in beef brains.
In order to remove other phospholipids from polyphosphoinositides, phosphoinositide fraction was reextracted with acidified chloroform-methanol (C-M) mixture after having extracted twice with neutral (C-M) mixture from yeast. The phosphoinositide fraction was further purified by the methods of Folch₁₃₎, Folch₁₄₎, and Hendrickson etal. ₁₂₎ in this order. The purified inositides were chromatographed on DEAEcellulose column comparing with “Folch's Diphosphoinositide” fraction prepared from beef brain. Three peaks were obtained on the column chromatogram. The euates corresponding to each peak were combined, dialyzed against water, and then lyophilyzed. Each fraction was identified on formaline-treated paper and silica gel thin layer chromatograms as monophosphoinositide plus a trace of phosphatidyl serine, di-, and triphosphoinositides, respectively. The diphosphoinositide was further characterified from the rate of inositol to phosphorus.

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The diastatic activity of honey was estimated photometrically by the starch-iodine reaction, the results being expressed by the diastase number. The diastase numbers of the three collected honeys were found to be more than 8, while twenty-seven from thirty commercial honeys had the diastatic numbers below 8, indicating that these had been overheated during their manufacture.

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Physicochemical properties of rice grown in Hokkaido, the northeast island of Japan, were investigated in comparison with rice grown in the other regions of Japan. Four varieties of each category were used in this experiment. The Hokkaido varieties except Norin No. 20 showed rather differences as follows from the varieties in the other regions.
(1) In the amylographic characteristics of milled rice flour, the Hokkaido varieties had somewhat higher gelatinization temperatures than the varieties in the other regions and showed clear lower values of breakdown.
(2) In the alkali digestion test of milled rice grain, the Hokkaido varieties showed pronounced disintegration.
(3) In the cooking qualities of milled rice, the Hokkaido varieties had somewhat lower values of water uptake ratio than the varieties in the other regions.
(4) In the case of cooked milled rice, the Hokkaido varieties showed lower digestibility by diastase and lower apparent elasticity than the varieties in the other regions. The cooked rice gra n of the Hokkaido varieties were also rather hard than the sample from the other regions.
Above mentioned tendency is thought to be related to lower ripening temperature of the Hokkaido varieties originated in the geographical condition.

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Rats were fed with the diet of various saturated fatty acid and saturated triglycerides for 8 weeks and the effect on their serum cholesterol was studied.
When stearic, palmitic, myristic, lauric, capric and caproic acids, and tristearin, tripalmitin, trimyristin, trilaurin, tricaprin and tricapron were fed, the increase of serum cholesterol was observed in the same rate of all, as compared with that of linoleic-oleic acids (1 : 5) group.

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In following the last survey made in 1961 for ratio of thiamine and riboflavin contents to the amounts expected to be added to vatious enriched foods, further investigation was carried out in 1966 for 349 items of thiamine enriched and 121 items of riboflavin enriched foods.
The results showed some improvement that 54% of the former items and 72% of the latter items fell within 60 -119% of vitamins found to the amounts to be enriched.

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