Researcher Database

（Last updated : 2022-04-22 13:23:10）

KUNIEDA SATOMI

Department / Course College of Gastronomy Management Department of Gastronomy Management

Title / Position Professor

Other Affiliations
1.	Graduate School of Gastronomy Management

Business career
1.	2018/04/01 ～	Professor │ College of Gastronomy Management │ Ritsumeikan University
2.	1987/04/01 ～ 2018/03/31	│ │ Takasago International Corporation

Present specialized field
Home economics/Human life, Food science (Keyword：Flavor, Fragrance, Aroma, Food, Cosmetics, Sensory Study、Sensory Evaluation, Psychophsics, Consumer research)

Papers
1.	2020/02/11	Optimal Fermentation Conditions and Storage Period of Fermented Beverages Made from Demineralized Whey Using Kluyveromyces marxians │ Journal of Food Science and Nutrition Research │ 3 (1),pp.1-17 (Co-authored)
2.	2019/11/05	Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus │ International Journal of Food Science and Technology │ 55 (4),pp.1-7 (Co-authored)
3.	2019	Saltiness intensity enhancements by odor of soy sauce synchronized with breathing │ 24 (1),pp.77-82 (Co-authored)
4.	2016/11	P1-027 Effect of fragrance on prefrontal cortex activity during the working memory task: A near-infrared spectroscopy study │ Chemical Senses │ 41 (9) (Co-authored)
5.	2016/11	P2-068 The development of “KOKU” providing flavor │ 49 (9) (Co-authored)
Display All（27）

Academic conference presentation
1.	2016/06	Effect of fragrance on prefrontal cortex activity during the working memory task: A near-infrared spectroscopy study (17th International Symposium on Olfaction and Taste (ISOT2016))
2.	2015/09	A tea flavor wheel for flavor creation of RTD-tea beverages (49th Annual Meeting of the Japanese Association for the Study of Taste and Smell (JASTS XLIX 2015))
3.	2013/09	Short-term effect of sweeteners intake on human arousal level—a comparative study with sucrose and high-intensity sweet tastants (47th Annual Meeting of the Japanese Association for the Study of Taste and Smell (JASTS 2013))
4.	2013/09	The odor of Osmanthus fragrans helps to suppress appetite (47th Annual Meeting of the Japanese Association for the Study of Taste and Smell (JASTS 2013))
5.	2009	The eating habits in Asia-As focus mainly on fruit preference

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