Rchr

J-GLOBAL ID：200901041120608840 Update date: May. 30, 2020

Isogai Atsuko

イソガイアツコ | Isogai Atsuko

Affiliation and department：
Job title： Researcher

Research field (1)： Food sciences

Research keywords (5)：香気成分 , 熟成 , 酒 , Aging , Sake

Research theme for competitive and other funds (3)：

清酒の劣化臭の制御に関する研究
酒類の品質評価に及ぼす熟成の影響
Effect of aging on sensory evaluation of alcoholic beverages

MISC (6)：

Atsuko Isogai, Ryoko Kanda, Yoshikazu Hiraga, Hiroshi Iwata, Shigetoshi Sudo. Contribution of 1,2-Dihydroxy-5-(methylsuifinyl)pentan-3-one (DMTS-P1) to the Formation of Dimethyl Trisulfide (DMTS) during the Storage of Japanese Sake. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2010. 58. 13. 7756-7761
Atsuko Isogai, Ryoko Kanda, Yoshikazu Hiraga, Toshihide Nishimura, Hiroshi Iwata, Nami Goto-Yamamoto. Screening and Identification of Precursor Compounds of Dimethyl Trisulfide (DMTS) in Japanese Sake. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2009. 57. 1. 189-195
磯谷敦子, 宇都宮仁, 神田涼子, 岩田博, 中野成美. 市販酒の老香に関与する香気成分. 日本醸造協会誌. 2006. 101. 125-131
A Isogai, H Utsunomiya, R Kanda, H Iwata. Changes in the aroma compounds of sake during aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2005. 53. 10. 4118-4123
A Isogai, H Utsunomiya, R Kanda, H Iwata. Changes in the aroma compounds of sake during aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2005. 53. 10. 4118-4123

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Education (2)：

Kyoto University Graduate School of Agriculture
Kyoto University, Department of Agriculture, Agricultural Chemistry

Professional career (2)：

Master of Agriculture
農学博士 (広島大学)

Work history (2)：

2001 - : 独立行政法人酒類総合研究所研究員
2001 - : National Research Institute of Brewing, Researcher

Association Membership(s) (7)：

日本生物工学会 , 日本農芸化学会 , 日本醸造学会 , and Agrochemistry , Biotechnology , Japan Society for Bioscience , Brewing Society of Japan

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

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